IT may have been a poor summer for butterflies but it is certainly proving to be a brilliant autumn for blackberries.
They have been ripening over the past few weeks, depending on how much sun they have received. A north-facing hedgerow will produce blackberries later than one that faces south.
The Happy Moonraker quite enjoys cooking and thought you might like the following recipe that uses blackberries. Probably my favourite would be blackberry and apple cooked together but this cheesecake recipe is actually based on a classic Spanish dish. It is much simpler and has fewer calories than other kinds of cheesecake because it doesn’t require a biscuit base.
200g cream cheese (organic if possible)
2 large free-range eggs
200ml organic double cream
150g unrefined caster sugar
20g unrefined icing sugar
Preheat the oven to 180ºC/gas 4. Lightly butter a 20cm (8in) cake tin. Whisk together cream cheese, eggs, cream and sugar in bowl for no more than 40 seconds. Turn mixture into prepared tin and spread the blackberries all over the top. Bake for 30 mins or until a skewer inserted into the middle comes out clean. Remove from oven and leave to cool. Dust with icing sugar just before serving in slices.