My recipe this month has to feature the humble, but quite wonderful, blackberry. I think they take first prize for being the best free snack on a long walk, but here I’ve paired them with double cream and honey for a rich and delicious pudding to celebrate the arrival of autumn.
Serves 4:
300ml double cream
1/2 tsp powdered gelatine
1 tsp vanilla extract
2 tsp honey
16 blackberries (depending on their size you may want a few more)
Add the double cream, gelatine and vanilla extract to a small saucepan and gently bring to a light boil, stirring occasionally. Continue stirring until the gelatine has completely dissolved then remove from the heat. Add the honey and stir until fully combined.
Place a layer of blackberries at the bottom of each jar or small bowl then pour over the cream mixture. Allow to cool slightly then place in the fridge until set.
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