My aunt Helen originally gave us this recipe from a Nigella Lawson cook book and we have made it and loved it every autumn. Another way we have made this recipe is we have substituted apple and plum for blackberries when out of season, this is also super yummy.
125g of butter,
500g of blackberries,
60g of jumbo porridge oats,
40g of flaked almonds,
30g of sunflower seeds,
70g of flour,
1 teaspoon of ground cinnamon,
75g of soft light brown sugar,
2 teaspoons of cornflour
50g of caster sugar
I added one peeled apple with the blackberries.
- Preheat the oven to 200ºC. Melt the butter in a small saucepan and put to the side for a moment.
- Combine the porridge oats, flaked almonds, sunflower seeds, flour, ground cinnamon and brown sugar in a bowl.
- Tip the blackberries into a wide shallow baking dish(750ml capacity) Sprinkle the cornflour and caster sugar over the berries and tumble them about to mix.
- Stir the melted butter into the crisp topping – that’s the oat mixture – and spoon on top of the blackberries to partially but not absolutely cover them.
- Bake in the oven for 25 minutes and serve with ice cream or thick cream.
- serves 4 – 6
100g of soft margarine or butter
125g of caster sugar
100ml of natural yoghurt
4 tablespoons of milk
225g of plain flour
¼ teaspoon of bread soda
You can add apples if you’d like
- Preheat oven to 200°C.
- Grease tins if not using non stick tins.
- Cream margarine/butter and sugar until pale and creamy.
- Whisk in the eggs, milk and yoghurt.(This will look curdled.)
- Sieve in the flour and bread soda and fold in gently.
- Use the tablespoon to ¾ fill the muffin tins
- Bake for 20-25 minutes until golden brown.
1 large ripe banana
150g of blackberries
235ml of plain yoghurt
235ml of apple juice
4 tablespoons of honey
- Combine all ingredients into a blender, blend until smooth.