I think this is the last of the blackberry recipes for this season! We scoured the hedgerows this week and didn't find much.
I've had 200gms of blackberries sitting in the 'fridge for a few days and knew I needed to use them up quickly. As time and energy were short, I made a simple sponge pudding - warming, satisfying but quick and easy to make.
Blackberry sponge
Ingredients
- 200gms blackberries (no need to be exact, just use whatever you have)
- 1 tbsp agave syrup (optional; the fruit might be sweet enough)
- 1/2 tsp cinnamon (optional)
- 4 oz butter
- 3 oz fructose
- 2 eggs
- 2 tsp backing powder
- 4 oz plain flour
- put the blackberries in a pan with the cinnamon and agave syrup if using and simmer with a lid on until the fruit is tender.
- Meanwhile make the sponge topping:
- Cream together the butter and fructose
- Add the 2 eggs and mix well until you get a batter - don't worry about lumps!
- Add the baking powder and flour and mix well until you get a stiff dropping consistency.
- Put the stewed fruit into the bottom of an oven proof dish and cover with the topping
- Bake at 180 for around 20-25 minutes until the top is risen and golden
I'm not really sure what I did right, but perhaps the mix of ingredients was just right ;)
Our blackberry harvest was not so abundant. Most were eaten straight off the vine (the beauty of organic gardening. Blackberries did make it into a cobbler, sugar free mixed berry jam (I use juice Concentrate to sweeten the jam), and mixed into a glaze to top angel food cake.
ReplyDeleteWe did at least have plenty of raspberries and strawberries to use in salads and baked goods. Even though we have had snow, they are still producing.
sorry to hear your blackberry harvest wasn't great. It's never been so good here. I did miss the elderberries though; I went out the other day and the farmer had cut back all the hedges and killed off the berries too. Grrrrr.
ReplyDeleteRaspberries are one of my faves :)