At this time of year there’s nothing better than a good old fashion pudding and these warm blackberry squares have to be one of my all time favourites! They’re warm, moist, and just what I want to eat when I’m snuggled up on the sofa on a cold evening. Add a splash of custard or a scoop of vanilla ice cream and I’m in pudding heaven. In my opinion, this is comfort food at its very best!
With the Blackberry season coming to an end you could substitute the blackberries for blueberries – or any other berries for that matter.
Warm Blackberry Squares
175g unsalted butter,
150g caster sugar
150g self-raising flour
3 tablespoons milk
100g ground almonds
1 teaspoon vanilla extract
A pinch of salt
200g blackberries, quartered
icing sugar, for dusting
1) Preheat your oven to 160oC
2) Grease a 12-hole cake tin. (a round muffin tin will work if you don’t have a square one)
3) Cream together the butter and caster sugar until the mixture is light and fluffy. Add the self-raising flour, ground almonds, eggs, vanilla extract and salt, then mix well.
4) Carefully fold in the chopped blackberries (you don’t want them to bleed too much) then divide the mixture between the twelve holes.
5) Bake for 30-35 mins, depending on your oven.
6) Once baked, carefully take the cakes out of the tin and place on a wire rack to cool. I like to serve the cakes while they’re still warm. For added decadence, serve with double cream, a slash of custard or a scoop of vanilla ice cream.
These little squares stay moist for a few days and can be popped into the microwave for 30seconds to ensure they’re always warm when you eat them!
An Extra Tip: This recipe can be made into one big cake if you prefer, just double the cooking/oven time.