To make the filling, combine the berries, sugar, juice, and water in a 9-inch saucepan with a tight-fitting lid; the pan should be at least 3 inches deep. Bring to a boil over medium heat, stirring a few times. Reduce the heat to low and simmer for 2 to 3 minutes. Cover the saucepan and keep the fruit warm over the lowest heat while you make the batter. Just before the batter is ready, bring the fruit to a simmer.

Mix 3 tablespoons of the sugar and 2 teaspoons of the cinnamon in a small bowl. Set aside.

To make the biscuit batter, mix the soymilk and lemon juice in a small bowl, and set aside for 2 to 3 minutes. (This is called clabbering and will result in a buttermilk substitute.) Bring the fruit back to a simmer.

Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, remaining 1/4 cup sugar, baking powder, baking soda, remaining 1/2 teaspoon cinnamon, and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.

Stir the oil, vanilla, and zest into the clabbered soy- milk. Pour into the dry mixture, and stir with a wooden spoon just until a soft batter forms.

Use two tablespoons to drop rounds of batter on the simmering fruit. Cover the saucepan with a tight-fitting lid or piece of aluminum foil, bring back to a simmer, and cook over low heat, without uncovering, for 25 minutes. The biscuits will feel firm to the touch when they are cooked.

Cool for 10 minutes and sprinkle with the reserved cin- namon sugar. Serve warm with a few spoonfuls of Vanilla Custard Cream, if you like.

Store leftover slump covered with waxed paper or parchment paper, and keep at room temperature for up to 24 hours. After a few hours, the biscuit will have absorbed most of the liquid in the berry sauce, making the slump more like a buckle; different but still delicious.