Friday, 23 September 2016

Foraging for seasonal berries

My word of the week this week is foraging, derived from forage to search to obtain food.

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.

 and carefully add the tops onto the pudding, they will be quite soggy and are likely to break.

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.

The Reading Residence
Mummy Fever - Share With Me


  1. I won't buy blackberries either. Far more tasty when they are fresh. Thank you for sharing the recipe. Noting down your variation of bread and butter pudding. Not that scones last that long in this household......#wotw

    1. no they dont last long in this house normally either

  2. Foraging is a lovely word especially for autumn. We've enjoyed black berry picking too and my husband also made blackberry and apple crumble. Yum! #wotw

  3. Just yum!! What a great twist on bread and butter pudding, lovely idea. I do like going out foraging for blackberries, and you've reminded me that we haven't actually been this year - best get onto that! Thanks for sharing with #WotW

  4. That recipe sounds lovely, I would never have thought of making bread and butter pudding with'll have to think of an original name for it.

  5. Ohh yummy! It sounds like you have been busy!
    I don't think I've ever tried blackberry crumble. I've had other crumbles but not blackberry.
    What a great use for the scones x

  6. What a great way to use leftovers (if the scones are leftovers) and foraged fruit. Looks really yummy and I've never made pudding using scones but I bet it's good.
    Tip: I've often used old croissants or brioche and it makes for great puddings, too!
    Have a lovely weekend

  7. Oh my mouth's watering! I really should start tinkering with baking again.. #ShareWithMe

  8. ooo yummy, can't beat a bit of foraging X #wotw

  9. Oh yummy - love berries and this look yummy. Thanks for linking to #sharewithme


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