It’s no good keep picking from the hedgerows as it only encourages me to make more sweet puds desserts.
The bramble scones from the Kitchen Garden magazine were a delight warmed with clotted cream and sticky jam - and so simple and rustic to put together. I used marg instead of the coconut oil. If you’ve some berries left in your freezer I’d highly recommend them.
I've had some blackberry disasters recently.
This blackberry soaked sponge didn't look or taste great....
And this lemon and blackberry cheesecake looked gorgeous and quite artistic for me but it didn't set so it was hopeless to dish up although it tasted quite nice!
Here's your recipe as there is no link
- Sift seven ounces of flour into a bowl and rub in one and a half ounces of marg.
- Add 125mls of milk and bring the dough together. They suggest almond or soya milk to make it more healthy.
- Add one and a half ounces of blackberries
- Knead lightly and pat into a round and cut into rough triangles.
- Bake for 10-12 minutes at 200 degrees in a fan oven. I think mine took just a little longer.
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