Bramble foraging in September’s kitchen

It’s a special foraging time at the moment as the hedgerows are full of hawthorn, elder and rowan berries as well as the gorgeously juicy bramble or blackberry.

At the back of our garden there’s a bramble growing wild over our neighbour’s fence and every year it gives us a great crop! I know I’m safe from chemicals and dog contamination so it’s perfect for picking – I’m just hoping they don’t decide to do a tidy up and chop it down!

They freeze really well so it’s worth picking them as you see them ripen then open freeze them in a single layer on a baking tray lined with greaseproof paper. Once frozen they can be bagged up and stored away.

This is really quick and easy pud that looks great when served in glass dishes

Bramble Fool

Serves 2 takes about 15 minutes

100g blackberries plus a few for decoration

½ tbspn caster sugar (depending on how sweet your fruits are)

150ml double cream

100ml plain natural yoghurt or Greek low fat yoghurt

1 tbspn icing sugar

½ tsp vanilla essence

Put the blackberries in a shallow dish and add the caster sugar. Use a fork to crush the blackberries and stir together

Fold the cream, yoghurt and vanilla essence together then use a whisk to whip to soft peaks – don’t over beat

Split into two separate bowls

Add 1/3 of the crushed blackberry fruit into one of the bowls and stir gently together

Start to layer your fools by spooning in the remaining 2/3 of fruit into the bottom of your serving dishes then carefully spoon in the fruity cream to make the next layer

Next spoon in the remaining cream for the final layer.

Top with a couple of blackberries and keep in the fridge until required.

This creamy pud will last for a few hours if you want to make it ahead of time

When ready to serve finish with a drizzle of blackberry syrup

 

Blackberry syrup

Great on ice cream, folded through yoghurt or served with our blackberry fools

175g blackberries

40g sugar

1 tspn vanilla essence

65ml water

Put the blackberries, sugar and water in a small pan and heat gently, stirring until the sugar is dissolved.

Bring to a gentle boil and simmer until the fruit is really soft

Stain through a fine sieve to remove the seeds and chill until needed