Along with the pretty yellow St Catherine plums from our plum bushes, the other week I stopped up with a pound or so of blackberries. We were out walking our dog Hugo and there that they had been. Shall we now not face up to. Excluding the remaining, the blackberry harvest has now not been great in our part of France on account of extended drought and somewhat plump ones were scarce. Those were not huge alternatively somewhat tasty.
I adapted the original recipe to try to counter the very moistness of the plums and optimistically produce a far much less soggy cake – further like a cake than a pudding in reality. It worked. It was once delicious each warmth with a scoop of vanilla ice cream or cold with a cup of tea or coffee.
185g simple flour
1½ tsp baking powder plus an extra ½ tsp
125g butter, chilled and diced
100g mushy brown sugar
100g caster sugar
300g approx. plums, halved and stoned – put in combination enough fruit to almost cover the world of the tin
a handful of blackberries, picked over, washed and dried
1 tsp vanilla extract
1 egg, frivolously overwhelmed
150 ml milk
Grease and line the ground of a 24cm sq. baking tin. Preheat the oven to 180C / 160 fan / fuel mk4.
Sift the flour and 1½ tsp baking powder proper right into a foods processor with the butter. Blitz for a variety of seconds to make crumbs. Upload the sugars and blitz yet again to mix.
Tip part of the crumbs (I did really weigh mine) into the in a position tin and press over the ground. Scatter the fruit flippantly over the top.
Upload the vanilla, egg, milk and the other ½ tsp baking powder to the foods processor and process to make a batter. Pour this over the fruit and bake for roughly an hour until golden brown. Cool throughout the tin.
Cuts into about 15 slices.