BERRY POT PIE

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 3

INGREDIENTS

2 cups frozen raspberries
1 cup frozen blueberries
2 tsp lemon juice
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
3 tsp butter melted
3 tsp rice malt syrup
1 sheet puff pastry
OPTIONAL: coconut sugar

 Pre-heat a fan forced oven to 170 degrees celcius, then mix together all of the ingredients except the puff pastry in a big mixing bowl, stirring well to ensure the spices cover all the berries.

 Pour the mixture into small ramekins (ensure they are oven-proof), and set aside.

Cut a shape out of the puff pastry, or cut a square- which case fold the corners around the top of the mixture. Brush a little extra rice malt syrup over the top to make it brown in the oven. If using coconut sugar, sprinkle a little over the top of the lid.

Cook for 30 minutes, or until puff pastry if turning golden, and the berry mixture is bubbling. Serve hot with your choice of icecream (or nicecream).