It’s the blackberry season and my daughter Elizabeth is obsessed. Wherever we go she is on the look-out for ripe ones amongst the hedges and verges – pretty terrifying when she is riding her bike. If we do stop to pick some, and manage to get any home before they’re eaten, then this is my favourite blackberry recipe from Sarah Raven’s ‘Garden Cookbook’. It’s really simple and the finished dish is rather like a baked cheesecake with little blackberry surprises.
PS. For anyone that lives in Nottingham, Clifton Grove close to the River Trent is a blackberry gold mine.
Sarah Raven’s baked blackberries and mascarpone (my notes in italics)
- 1kg blackberries
- 2 vanilla pods (or a few drops of vanilla extract)
- 3 egg yolks
- 500g mascarpone cheese
- 30g icing sugar
Preheat the oven to 200oC. Wash the blackberries and pick them over. Scrape the seed from the vanilla pods.
Mix the mascarpone, egg yolks, vanilla seeds (or extract) and icing sugar together.
Put the blackberries in a small baking dish. Spoon the mascarpone over and bake in the preheated oven for about 5 minutes, until the mascarpone begins to brown.
This makes a great dinner party dish if you divide the mixture up into individual ramekins and dust with icing sugar before serving.