Blackberry Buckle

 

Sunday afternoon and the house is quiet, everyone else in the house are asleep, Smudge has found a sunny spot on my jumper, Lala is asleep in the sun on the carpet and Scott is asleep on the couch.  There are black clouds in the sky however some sunny breaks as well.

 

It is Mid Autumn here in Australia and quite a cool Sunday.  All cool Sunday's deserve a yummy hot dessert after dinner.  Whether it is a Sunday Roast or a big bowl of soup and some toasted cheese and tomato sandwiches.

 

Now berries are scarce or at least very expensive at this time of year, so I use frozen berries, very convenient and well cheaper than fresh that's for sure.

 

 

 Found the sunny spot.

 

 

500g blackberries (fresh or frozen)
125gm butter, melted
1 cup plain flour
1 cup castor sugar plus 2 tablespoons extra
1 cup milk
2 teaspoons baking powder

 

Pre heat oven to 175C or 165C fan forced.

 

If using frozen berries allow to defrost for 2 hours.  Mash gently with potato masher to release some of the juice.  They don't need to be a pulp and whole berries are nice.

 

In a mixing bowl place your flour, sugar, and baking powder.

 

With your whisk mix the dry ingredients together, this also sifts them.

 

Mix through the milk, make sure no flour lumps are left.

 

Mix the melted butter thoroughly.

 

 

Pour into a buttered baking dish or pie tin.

 

 

Spoon the berries into the centre of the batter in a single layer.

 

 

Bake for an hour.  Allow to sit once removed from the oven for at least 5 minutes, the fruit with be boiling at this stage.

 

 

Serve with ice cream, cream, or crème fraiche.