At the bottom of our garden there’s an area of wilderness invaded by brambles, which have recently produced a bumper crop of blackberries that need using up.
There’s no beating blackberry and apple crumble but I thought I’d try a new bake in the form of a blackberry and coconut traybake. It’s basically like a crumble in cake form so it’s a win-win situation anyway.
Coconut and blackberries are a surprisingly tasty combination but you can substitute with oats if you’re not a coconut fan. I added quite a large quantity of berries so it was almost more like a cobbler when it came out of the oven but you could decrease it if you want a more cakey consistency. You can even use any wild berries you like.
It’s the perfect autumnal tea time treat once cooled but also makes a great pudding when straight out of the oven or warmed up and served with custard, as my dad discovered last night!
250g self-raising flower
280 soft brown sugar
200g unsalted butter
75g desiccated coconut
Start by rubbing together the flour and sugar into the butter like you would with a crumble.
Put aside about a cup full of the dry mixture for later.
Stir in the eggs and pour the mixture into a lined baking tin. It’s a very dry mixture so use a spoon to spread it into the corners of the tin.
Scatter the blackberries over, which will fill in any gaps.
Sprinkle the remaining dry mixture over the top and put in the oven at 180ºC/160ºC fan for 30-45 minutes until golden and a skewer comes out clean.
Leave it cool in the tin and then cut into squares or serve straight away with custard or cream.
Let me know in the comments below if you have a go at making it.