Place the berries and 2 tbsp sugar in a saucepan and cook down for 5 minutes. Cut the muffins into 1cm slices. Make a crumble by rubbing together the flour, sugar, butter and lemon zest. To put this dish together, grease 2 small individual metal rings. Place on a baking tray and add in layers of sponge and cooked berries twice. Finish off with the crumble mixture. Bake in the oven at 200°c for 15-20 minutes and serve with any leftover cooked berries and the warm custard.

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