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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.



There were not enough blackberries to make a blackberry disintegrate and I didn’t think I should go out and buy apples as I had the entire plums to use up.  Brooding about what I would possibly make with the mix I remembered the Bill Grainger recipe for peach and raspberry slice which you can see proper right here.  I had used it a variety of circumstances to make an apricot and blueberry slice which you can see proper right here and I realized no cause why a plum and blackberry combination will have to now not paintings merely as correctly.



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.  

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