We have been out a few times this last few weeks foraging for seasonal berries. Yum yum yum, love them but refuse to buy them when I am surrounded by areas to pick them.
So we have had some simple blackberry crumbles, and also blackberry sponge, where I made a sponge and stirred the cooked blackberries through the mixture. Most normal people would just stir them through raw but as I have oral allergy syndrome I have to make sure all my fruit and veg is well cooked to break down the proteins so I do not have an allergic reaction to them.
I was in the supermarket the other day and spotted some fruit scones reduced and thought I could make use of them. My version of seasonal bread and butter pudding, without the bread or the butter. So I will share my recipe with you.
Take a packet of fruit scones, cut them in half, layer the bottom halves in a casserole dish, and the top halves in the lid of the dish. Most normal people would butter them at this stage but I don't do butter or margarine.
Measure half a pint of milk and add three eggs and mix together.
pour two thirds of the mixture on the bottom halves in the casserole dish. I used almond milk, but any milk type will do. It is also quite nice with coconut milk,
and the other third over the tops.
Leave to soak in for half an hour or so. Then pour over a generous amount of blackberries.
Sprinkle the top with toasted slice almond (optional) . Cooked for approx 40 mins at 160 oC until the egg mixture is set.
Serve hot with custard or cold with some natural yoghurt.