For the base:
6oz/175g soft margarine
6oz/175g soft brown sugar
3 free-range eggs
6oz/175g self raising flour
1-2tbsp milk
6oz/180g jar bilberries

For the topping:
6oz/175g flour
4oz/125g soft brown sugar
2oz/50g soft margarine

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.