2 small firm, ripe pears
1 tsp. lemon juice
1 piece stem ginger,
150g softened butter
150g light muscovado sugar
3 free-range eggs
200g self-raising flour
icing sugar to dust
Peel, core and dice the pears. Toss in the lemon juice and set aside. Beat the butter and sugar together until light and fluffy.
Add the eggs one at a time and beat well after each addition, adding 1tbsp of flour with the last egg. Sift the remaining flour into the bowl and fold in. Add the diced pears and sliced ginger and fold in.
Spoon into a greased 20cm-deep round cake tin and level the top. Arrange the blackberries on top of the cake and gently push a little way into the batter. Bake at 180ºC/gas mark 4 for 50–60min or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 5min. Transfer to a wire rack to cool completely and serve cold, dusted with icing sugar.
Other fruits of the harvest recipes in our Sept/Oct 2013 issue:
• Upside down plum tart
• Rich rice pudding with plum compote
• Toffee pears
• Plum and port ice cream
• Blackberry omelette
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Makes 4 jars
1kg ripe blackberries
1 stick of cinnamon
½ tsp ground nutmeg
3 juniper berries
225g golden caster sugar
125ml cider vinegar
Place the sugar and vinegar in a saucepan. Crush the juniper berries between two teaspoons and add to the pan with the spices. Bring to the boil gently, stirring until the sugar has dissolved. Reduce the heat and simmer for 10 mins. Add the blackberries, cover and simmer for a further 10 mins, stirring occasionally. Pour into sterilised preserving jars, seal and allow to cool. Label and store in the refrigerator for at least one week before using.
Served with cold cuts, duck or lamb.
Other blackberry recipes from our Sept/Oct 2015 issue:
• Blackberry and orange crumble bars
• Blackberry swirl cookies
• Blackberry cake
• Blackberry bread and butter pudding
• Blackberry mousse