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| 6 x ca. 30 g | Soft margarine |
| 6 x ca. 30 g | Soft brown sugar |
| 3 | Free-range eggs |
| 6 x ca. 30 g | Self-raising flour |
| 1 Esslöffel | Milk; (1 to 2) |
| 1 | 6 ounces jar bilberries |
| 6 x ca. 30 g | flour |
| 4 x ca. 30 g | Soft brown sugar |
| 2 x ca. 30 g | Soft margarine |
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1. For the base, cream together the margarine and sugar until light and fluffy.
2. Beat in the eggs one at a time, then fold in the flour. Add a little milk.
3. Spread the mixture into a prepared dish and spread the fruit over evenly (reserving 1 dessertspoonful for decoration).
4. For the topping, mix the flour and sugar, then rub in the fat until the mixture resembles large breadcrumbs. Sprinkle this over the top.
5. Bake at 190 °C/375°F/gas mark 5 for 35-40 minutes or until just firm to the touch. Serve warm or cold topped with cream or yoghurt and the remaining bilberries.
sided dish (8 inches) as the mixture rises considerably.
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