I have bought a thornless blackberry this year and it has grown to about 3-4 metres in three different directions. Do I need to prune it right back now or will the fruit grow on this years growth?
The recipe comes from the very talented Skye Gyngell who runs the restaurant at Petersham Nurseries in Richmond. It can be found in her book "A Year in my Kitchen". It is called Baked Blackberry and Stem Ginger pudding and serves 4.
You need: 100g unsalted butter 100g Caster Sugar 2 Eggs 100g self raising flour Zest of two lemons 4 knobs of stem ginger (finely chopped) a pinch of salt 4 tbsp Golden Syrup 12 fat blackberries.
Preheat oven to 180C. Butter four individual pudding basins or moulds and set aside. Cream butter and sugar together until smooth. Add eggs (one at a time) beating well after each addition. Sift and fold in the flour. Finally add the lemon zest, ginger and salt. Fold in until evenly mixed.
Put 1 tbsp Golden syrup and three blackberries in each mould and spoon in sponge mixture. Cover each mould with a piece of buttered foil and stand on a baking tray.
Bake for thirty minutes until well risen and cooked through.
Run a knife around each pudding and turn onto a warm plate. Serve with cream and (if you have been lucky) more blackberries.
Delicious but it will not solve a glut problem. I have another solution for excess if you want.
As a child my Dad took us foraging every year for blackberries, then later Sweet Chestnuts. Now I love to go out to the nearby country lanes on my bicycle, armed with my rucksack and an empty lunchbox. It's remarkably liberating, in spite of all the scratches. Nowadays I can't believe people can be so far removed from the source of their food. Fruits and vegetables do not grow in plastic containers on supermarket shelves. And who on earth would rather pay for something that is so readily available and FREE?!
I would love your wife's recipes. I have gathered 30lbs of blackberries so far this year - I am lucky to live near such an abundance. There's still more fruit to harvest and I've run out of jam jars! Thanks
I did not no so many still went blackberry picking.thats grate well i hope it will never stop and my grandkids pick blackberrys and their kids to i loved doing it and looking at all of you i don't think it will never stop do you?
Is there a problem with Blackberry harvest this year? We've been out looking but the blackberries are most disappointing. Plenty of brambles but very little fruit on the bushes - most seem to have rotted before ripening..
I am lucky to have a large garden,where blackberries can be picked from several places among the hedgerow,and the do not invade the lawn/garden etc. I was so impressed,I have planted a couple of the the variety Black Butte,onto trellis for future pickings. This variety grow to huge sizes.
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You need:
100g unsalted butter
100g Caster Sugar
2 Eggs
100g self raising flour
Zest of two lemons
4 knobs of stem ginger (finely chopped)
a pinch of salt
4 tbsp Golden Syrup
12 fat blackberries.
Preheat oven to 180C. Butter four individual pudding basins or moulds and set aside.
Cream butter and sugar together until smooth. Add eggs (one at a time) beating well after each addition. Sift and fold in the flour. Finally add the lemon zest, ginger and salt. Fold in until evenly mixed.
Put 1 tbsp Golden syrup and three blackberries in each mould and spoon in sponge mixture. Cover each mould with a piece of buttered foil and stand on a baking tray.
Bake for thirty minutes until well risen and cooked through.
Run a knife around each pudding and turn onto a warm plate. Serve with cream and (if you have been lucky) more blackberries.
Delicious but it will not solve a glut problem. I have another solution for excess if you want.
there is only so much crumble a body can eat!!
I was so impressed,I have planted a couple of the the variety Black Butte,onto trellis for future pickings.
This variety grow to huge sizes.