One of my favourite things about August has to be blackberries. We have a bramble growing by our back fence which produces some of the biggest and juiciest blackberries ever. I think some of the neighbours might find the bramble a bit messy looking but I’m reluctant to give it more than a light trim back as every year we’re rewarded with masses of plump blackberries. We’ve already picked several bowlfuls so far this year (I always remind the kids that we need to leave some for the birds).
Blackberry and Apple crumble is one of my all time favourite puddings. I’m not a fan of the pips so I usually cook down the blackberries with some water for a few minutes and then strain the juice to add to the apples. If I’ve got enough juice I try to freeze a portion or two so we can enjoy it later on in the year.
Yesterday I had a go at making blackberry muffins which I’ve never tried before. They were really simple and absolutely delicious (my son ate three!) so here’s the recipe if you fancy trying them:
55g butter
100g caster sugar
2 eggs
100ml milk
200g SR flour
110g fresh blackberries
Preheat the oven to 180 C and grease or line a muffin tin.
Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time and then add the milk. Mix in the flour and then add the rinsed blackberries. Gently mix in.
Fill the muffin cases/tin about half to two thirds full.
Bake in the oven for about 20-25 minutes.
Once cooled drizzle over some glacé icing.
Eco Family Life 