Autumn Berry Fruit Cake

Autumn Berry Fruit Cake. Wine suggestion: LBV Port. Serves 4.

Ingredients:

For the shortcake:

• 150g self-raising flour
• 25g ground rice
• 1 tablespoon lemon zest
• 50g soft brown sugar
• 150g butter

For the hot berry sauce:

• 350g mixed berry fruit (blackberries, blueberries or raspberries)
• 115g caster sugar
• 1 vanilla pod

Preparation:

1. Preheat the oven to gas mark 5/190°C. Mix together the flour, ground rice, lemon zest and soft brown sugar.
2. Rub in the butter and bring the mixture together to form a soft dough. Divide the dough into four and pack into four 7cm loose-bottomed, fluted flan tins. Bake for 17-20 minutes.
3. Meanwhile, place the fruit in a saucepan and add the sugar. Using a small sharp knife, split the vanilla pod open and add the seeds to the mixture and cook for 3 minutes. Using a slotted spoon, remove and reserve the fruit. Bring the sauce to the boil and simmer for 5-10 minutes. Stir until thickened.
4. Remove the cakes from the oven and loosen the edges, then spoon the fruit on top. Drizzle with sauce and serve.