Recipes for your Cornish Blackberries

We love foraging for blackberries as the autumn draws in, the little bundles of sweetness appearing in the hedgerows are strangely comforting.

Whilst out walking our two boxer dogs down the country lanes we often come home with hundred of blackberries at this time of year. They are too nice to just throw in the freezer and make a crumble with weeks later when we remember!

Be inspired to get creative with your Cornish blackberries (and yes they taste nicer than english blackberries!).

Blackberry Bread and Butter Pudding

What you need:

stale bread, about 12 slices
a couple of handfuls of cornish blackberries
1 pint whole milk
1 egg
nutmeg or vanilla

What you do:

Preheat your oven to 180°C (gasmark 4). Spread the butter on the bread and cut into quarterly triangles. Layer half the triangles in the bottom of a lasagne shaped dish with the points facing up. Sprinkle generously with sugar and blackberries. Then make a second layer, again sprinkling with sugar and blackberries.

Beat the egg into the milk and add the nutmeg or vanilla for flavouring. You could also choose cinnamon if preferred. Pour this mixture over the bread slowly allowing all the bread to soak in the milk. Allow to rest before cooking so the bread soaks up all the milk.

Bake in the oven until golden brown and the custard has set, usually about 45 minutes. Serve with clotted cream or ice cream.

Blackberry Lemonade

What you need:

2 lemons
150g cornish blackberries
50g icing sugar
sparkling water or Prosecco to serve

What to do:

Blitz up the lemons, blackberries, mint leaves, sugar and 200ml water. Mix until everything is finely chopped and a lovely black juicy texture. Strain through a fine sieve to remove any pips, then bottle and chill until ready to drink. Your blackberry juice will keep well for up to a week in the fridge.

To convert into a yummy fizzy drink just top up with an equal measure of sparkling water or Prosecco.

Blackberry and Coconut Squares

What you need:

350g cornish blackberries
250g self raising flour
280g soft brown sugar
200g cold butter
75g desiccated coconut
25g oats
2 eggs

What you do:

Preheat your oven to 180°C (gasmark 4). Mix the flour, oats and sugar in a large bowl, and rub the butter into the flour mixture using your fingertips until you get a fine breadcrumb like texture. Stir in the coconut and then fill a cup with the mixture and set this aside for later on. Beat the eggs and add to the bowl of mixture.

Spread the mix over the bottom of a lined baking tin, roughly a 21cm square tin and smooth the surface down. Next scatter over the blackberries and then the reserved cup mixture. Bake for 1 hour until golden and cooked through. Leave to cool, then remove from the tin and cut into squares.

Try our jam recipe and just change the fruit for Cornish blackberries!

Or try more Cornish recipes here.

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By | 2017-10-19T16:06:28+00:00 September 15th, 2016|Autumn Inspiration, Recipes|0 Comments

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