It’s been a very good blackberry season for us gatherers, and a great salmon fishing season in the Otago Harbour for the hunters in the family.
This blackberry pudding is less soggy than a pie. You could use any berries fresh or frozen.
3 cups plain flour
2 tsp baking powder
180 gm cold butter chopped into cubes
½ cup sugar
2 eggs, beaten
Milk sufficient to mix
600 gm blackberries
250 gm peeled and cored apples
½ cup sugar (second measure)
Preheat the oven to 180 degrees C.
Grease a sponge roll tin (330mm X 230mm).
Tip the flour and baking powder into the food processor, add the butter and process until the mixture is like coarse breadcrumbs. Alternatively sift the flour and baking powder and then rub in the butter by hand.
Add the first measure of sugar and the beaten eggs and process briefly.
Then add just enough milk for the pastry to form a ball when pulsed briefly.
Roll out half the pastry and lay it in the tin, or pick up small balls, flatten them between your fingers and make a patchwork of pastry on the base.
Spread the blackberries, apple and second measure of sugar evenly over the pastry.
Make a lid by rolling out or patchwork. (This pastry is very forgiving.)
Bake for 30 minutes. Dust with icing sugar in a sieve before serving.
More Recipes for Sweet Things