Blackberries and Damsons

Blackberries and damsons

It was only a few days ago that we were enjoying beautiful sunshine in the first
weekend of September but now I sit and write with the rain pouring down outside the window. It is wonderful that at these times of change, the season often gives us something appropriate, to see us through emotionally. In the depths of winter, we get bright, glorious citrus to remind us that there is a summer and now as summer dwindles (I haven’t completely given up on an Indian summer yet), we are given the deep, rich, fortifying fruit of blackberries and damson. Harvested in the waning of August and often preserved by either freezing them or making into jam.
It is on the wet days when it feels like summer is waving goodbye that we should resort to these comforting flavors to re-assure ourselves that everything is going to be ok.
Enjoy this simple pudding that can be made with either flavour jam or if you’re not quite ready to commit to Autumn try Fozia Ismail’s, Cardomom, Orange Blossom and Blackberry Syllabub from the Substack Vittles

Recipe is:

• 1 jar of blackberry or damson jam
• 180g butter, extra for buttering the basin
• 180g sugar
• 2 eggs
• 180g Ground Almonds
• 50g Self raising flour
• 1 tsp ground cardamom seeds
• 2 tsps Rum
• 1 tsp vanilla essence

Method

1. Set the oven to 160 centigrade, fan oven.
2. Cut up two apples into small pieces and place in the bottom of your dish.
3. Spoon over a jar of either jam.
4. Mix the butter and sugar till light and fluffy.
5. Mix in the eggs, one at a time.
6. Add the vanilla essence, cardamom and rum.
7. Fold in the almonds and flour.
8. Pour your cake mix on top of the apples and jam.
9. Bake in the center of the oven for 30-40 minutes.
10. Serve with either pouring cream or custard.

Can be made purely with flour instead of almonds and you can take out any of the

additional flavours.

Hope you enjoy, we did!

Sky