300g frozen mixed berries
2 tablespoons blanched almonds
2 tablespoons plain flour
¾ cup (185ml) low-fat milk
½ cup (110g) sugar
2 large eggs
1 tablespoon port
25g reduced-salt margarine
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 200°C and butter a 5-cup gratin dish. Place berries in prepared dish and set aside.
2. Process almonds and flour in a blender or food processor. Add milk, half of sugar, eggs, and port. Blend until well combined.
3. Pour batter slowly over berries. Dot berries with margarine and sprinkle with remaining sugar. Bake for 30-40 minutes, until top is golden and batter has set. Cool slightly and serve warm.