It's well worth making the effort to use in season ingredients because...... 1) Superior taste 2) It's cheap/free 3) Doing your bit for the environment.
I love blackberry picking and in my time I've come up with ~ via trial and very painful error ~ the blackberry picking do/don't list.
- Do wear welly-boots come rain or shine, you will have to stamp down the bush and other things to get to the fruit in the middle.
- Do take sealable pots.
- Do take a sturdy bag.
- Definitely do take the kids!! They will sleep for a week ~ never a bad thing :-)
- Do watch out for thorns.
- Do watch out for Stinging Nettles, they also love blackberry bushes!
- Don't wear baggy clothes, unless you want to be cut out of the bush by firemen.
- Don't tug on the fruit that doesn't come loose, leave it.
Here's how I made these black beauties.......
Before you start take about 100g blackberries, place them in a saucepan and heat on medium until they bubble, turn the heat to low and simmer for 5 mins. Set adside to cool, then strain through a sieve, use the liquid in this recipe and store the pulp for another recipe (very nice on top of a fruit salad).
Sponge ~ makes 12
150g caster sugar
150g self raising flour
2x large eggs
1/2 tsp vanilla
1 tsp baking powder
1/4 cup blackberry juice
- Preheat oven to 180/gas mark 4.
- Line muffin tin with cupcake cases.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, making sure the first is fully incorperated before adding the next.
- Add the vanilla.
- Fold in half the flour & baking powder by hand.
- Add blackberry juice and fold in.
- Fold in the rest of the flour & baking powder.
- Fill the cases no more than 2/3 full.
- Bake for 20-25 mins.
- When baked place on cooling rack to cool completely.
500g icing sugar
20ml blackberry juice
- Cream the butter until light in colour.
- Add the icing sugar 100g at a time and mix on low.
- Add the blackberry juice and mix until incorperated.
- Turn mixer/hand whisk to high and mix for 2-3 mins.
xx Kat xx