This was made on a last minute whim when our lovely lady who used to help, Lynda, came to see us. The children and I picked the blackberries, and the two apples were about the only two on the tree this year. It was delicous. I happened to have some butterscotch sauce in the fridge, the recipe for which I include. If you do not have any, replace with demerara sugar. There is not a significant difference in taste between the two. However, if you add butterscotch sauce at the end, you may drift to heaven for just a moment.
Having flung the ingredients in a pan and somehow come out with butterscotch sauce, when it came to writing it down, I found this failsafe recipe of John Torode and Gregg Wallace to be both the simplest and tastiest. They add lemon juice and use a vanilla pod. Do as you wish.
50g golden syrup
1/2 tsp of vanilla extract if you wish, or add a vanilla pod at the beginning, split in two.
1. Put equal quantities of butter, sugar and golden syrup in a pan over a low heat then turn it up when melted and bubble for about 5 minutes. Bubbling it for a bit makes it a little richer and a little yummier. Add cream.
2. Take off heat.
3. Add vanilla extract if you like.
2 English apples such as Cox
60g ground almonds
170g self raising flour, or Italian 00 flour with 1tsp baking powder, or plain flour with 1tsp baking powder (all will be yummy but the 00 flour is just a bit lighter and bit special)
1/2 tsp vanilla extract
milk to soften the batter to dropping consistency (so that it drops off the spoon when you hold it up and is easily spreadable for the tin).
1. Whip the butter with the sugar until light and fluffy.
2. Add the egg and vanilla and mix.
3. Add the flour and almonds.
4. Put a piece of baking parchment on the base of the 8inch baking tin – use a high sided one.
5. Put the butterscotch sauce over the baking paper so that it just covers it, about 0.5cm high. If you are using demerara sugar, sprinkle it liberally over the top, about 2 or 3 tabelspoons.
6. Lay the apples segments around the circumference of the tin and if you have enough, make a flower shape in the middle.
7. Sprinkle the blackberries in the spaces and pour the batter on top.
8. Bake in the oven at 180degrees C for 40 minutes or until a skewer comes out clean. Check it after 25 minutes and if it is browning too much, put foil on top to stop it from over browning, and also this will allow it to cook through.
9. Remove from the oven and leave to cool for 5 minutes before removing it from the tin. Peel off the baking paper. If it does not look as you like due to unlucky removal, it will surely taste as you like.
Serve warm or at room temperature with butterscotch sauce, custard, cream and perhaps a cup of tea. (photo to be added this evening)