But as you know I'm a jelly freak and the marriage of apples and blackberries make a perfect light autumnal dessert with some of that thick Jersey cream. Late-fruiting blackberries are normally concocted into a crumble or stewed and made into a compote or jam to go with a creamy rice pudding. Put them on kitchen paper while you cook the rest, wiping the pan and greasing with oil again for each batch. Serve the drop scones warmed in the oven with the warm or cold fruit compote and thick cream, cr? fra?e or yoghurt.. Stir in the eggs and enough of the milk to form a smooth batter. Heat a griddle pan or non-stick frying pan and rub it with a little vegetable oil. Drop spoonfuls of the mixture into the pan, well spaced to allow for expansion, and let them cook for 3 minutes until bubbles rise, then turn them over and cook for another 2-3 minutes.
Then simply bring them to the boil and turn off the heat immediately - frozen berries will not need simmering. Blend about one-sixth of the fruit and its juice in a liquidiser until smooth and then strain back into the fruit compote. Sift the flour, bicarbonate of soda and cream of tartar into a large mixing bowl, then add the sugar. You can also use the berries uncooked and just drizzle them with a little clear honey or maple syrup. 225g plain flour 1¿2tsp bicarbonate of soda 1¿2tsp cream of tartar 50g granulated sugar 2 eggs, beaten About 275ml milk Vegetable oil, to grease for the compote 250g fruits, like blueberries, blackcurrants, loganberries and blackberries 100g caster sugar Cream, cr? fra?e or yoghurt to serve Put the fruit and the sugar into a saucepan, bring to the boil and simmer for 2 minutes to soften the fruit slightly, then leave to cool a little.
These are good for a traditional tea, breakfast or brunch or to finish off a dinner party in autumn style. Put a plate on top and a couple of tins (or something else heavy) to weight it down and leave overnight in the fridge to set. To serve, run a small knife around the pudding to loosen it and turn out by inverting on a serving plate. Spoon the sauce over and serve with some thick Jersey cream..
Take the bread lining up about 1¿2-1cm above the top of the basin. Shape a slice of bread to fit the top, then fold the sides over that a little and bring the clingfilm into the middle of the pudding. Cut the rest of the bread into pieces to go around the sides, overlapping them slightly and pressing the joins together with your fingers. Line a 1 litre pudding basin with clingfilm (this will ease the turning-out process). Make a circle from a slice of bread (or 4 small ones for individual moulds) to fit the base of the pudding bowl.
