By Barbara Collins

There are so many blackberries this year, I’ve made my jam and blackberry vodka and we’ve eaten tonnes of them fresh, stirred into yoghurt and in muffins. This is another good way to use up a glut. I can’t bear to see this ripe, luscious fruit rotting on the hedgerows and what are a few scratches when they taste SO good? This is a really simple, delicious way to make the most of one of autumn’s most generous gifts. It goes perfectly with some whipped cream, or good vanilla ice-cream, or custard. What the heck, you could have all three!
 

Ingredients

110g butter
250g self-raising flour
400g caster sugar
475ml milk
500g blackberries

Preheat oven to 180 C / Gas 4. Once the oven temperature is reached melt the butter in a 20x30cm baking dish.

In a medium bowl, stir together the flour, sugar and milk. The batter will be slightly lumpy, but this is good. Pour the mixture on top of melted butter in baking dish. Do not mix butter and mixture together. I know this sounds strange, but trust me on this one.

Drop the blackberries into the batter. Bake in preheated oven for 1 hour or until golden brown.

Tip

You could do this with any soft or stewed fruit. Try peaches for a real taste of the Deep South of the USA.

Contact Barbara @thegoodchinaset or on collib40@googlemail.com.

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