100g lactose/dairy free butter, softened, plus extra for greasing
100g caster sugar, plus 2 tbsp extra
100g gluten free self-raising flour
1 tbsp lactose/dairy free milk
200g mixed blueberries
15g flaked almonds
In a food processor, whizz together the lactose/dairy free butter, 100g sugar, gluten free flour, eggs, lactose free milk and 1 tsp vanilla extract until smooth.
Lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit.
Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit.
Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.
Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through.
Serve warm with lactose free custard or lactose free vanilla ice cream.
Recipe adapted from: Good Food