We've taken a bit of a shortcut here with shop bought cake, but who can blame us? Sometimes you just need a quick and easy pud, and this recipe ticks all the boxes.
Method
- Heat the grill to a high heat. Cut eight slices of the cake, then halve each slice lengthways. Arrange two pieces, slightly overlapping, on a baking sheet. Repeat with the remaining pieces. Arrange the strawberries on top of the cake with the blackcurrants and sprinkle over the sugar. Grill for 4 to 5 minutes until the sugar begins to caramelise. Serve with clotted cream.
Ingredients
- any dense-textured cake
- 6 to 8 strawberries, hulled and halved
- 75g (3oz) blackcurrants
- 25g (1oz) soft brown sugar
- clotted cream, to serve
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