Blackberry Muffins – heard of them? No? We all seem to go mad for muffins made with blueberry but not the humble blackberry. Why is that? They are simply delicious!
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Blackberry Muffins with Lemon & Ginger Crunch Topping
Foraging
Blackberry Fool
Blackberry Fool used to be one of my favourite treats towards the end of the Summer Holidays. We would have been out with a picnic to go blackberry picking and have returned home with lots of blackberries. Some would be frozen, ready to be used in crumbles later in the year. Some would be held in the fridge ready to make jam the next day. But a few, a precious few, would be magicked into a fool for that night’s supper. Bliss.
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Blackberry and Apple Almond Crumble
Blackberry and Apple Almond Crumble is surely one of the best puddings going! Early in the season when the blackberries are at their plumpest is the time to pick, cook, pickle, freeze as many as you can. These are the heady days of foraging and harvesting from the garden when you just want to make the most of everything and prepare for the colder and leaner months ahead. But that doesn’t mean you don’t deserve a treat and to miss out now – and this comforting, homely crumble is just that, taken to a whole new level with the addition of almonds to the crumble.
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Elderflower Cordial
Is there anything better than a glass of cold, refreshing elderflower cordial on a summers’ day? It’s got to be one of the most quintessential drinks of an English June.
A lot of elderflower cordial recipes contain citric acid. This means the cordial keeps for longer in the fridge and saves on using as many lemons. I have given you the option to add a couple of tablespoons to this recipe if you want. Without it the cordial will keep for a few weeks (rather than a couple of months) in the fridge. I usually put some into resided plastic bottles and store in freezer to avoid this but it does depend if you have enough freezer space!!
Blackberry & Apple Curd
Rather than the usual lemon or orange curd, this recipe uses blackberries and apples to make a very autumnal version. Whilst it’s method is slightly different to a traditional curd, it too is delicious on toast or as a cake filling. Perhaps, most surprisingly if you bake it in a pastry case for 30 minutes in a medium oven you get a wonderful mousse-y textured tart.
I originally just popped the fresh blackberries onto the bread and curd for decoration but having greedily devoured the finished product I would really recommend it!
Of course it’s brilliant just eaten from the jar on its own!