Autumn fruit: blackberries

Plump ripe blackberries are highlights of the season's fruitfulness. Try Terry Farris' recipes for mouth-watering puddings

As the shadows grow longer and the morning air turns crisp, autumn drifts in, and with it comes a rich harvest of fruit and berries. In the countryside, branches of fruit trees hang heavy, laden with plums, pears and apples and roadsides and hedges boast tumbling, thorny bushes full of wild blackberries. Supermarket and greengrocers' shelves are full of these wonderful fruits, so take advantage of the seasonal harvest and tuck into the luscious taste of autumn.


General tips when cooking with blackberries
Whether wild or cultivated, this native bramble can be found everywhere this time of year, from city gardens to hillsides and hedgerows. They are delicious eaten freshly picked or baked in crumbles, suet puddings, compotes and pies, especially when teamed with their traditional partner, apples. Blackberries are best following a wet summer, which makes them plump and juicy, so this year should be a bumper crop.

If you have an abundant harvest, you can freeze and use them throughout the year. Lay them on a plastic tray in a single layer, not touching, and when frozen place in plastic bags, enabling you to take out as many as you need. Use them fresh on custard tarts or with other berries on top of a cheesecake. Their rich, dark colour contrasts beautifully with strawberries and raspberries. Melt some redcurrant jelly and use as a glaze for an added professional touch. They make wonderful ice creams, purees and coulis that can be served as accompaniments with other desserts. Or try making blackberry vinegar instead of the traditional raspberry. Blackberries have a special affinity with game birds, also in season this time of year, or with duck, guinea fowl or chicken.

Blackberry and Apple Oat Crumble

The apples used for this recipe are entirely up to you. I like a mix of cooking apples, like Bramleys, and good old-fashioned Cox's. The blackberries melt into the apples, turning the filling a delicious dark pink. Make extra crumble and store in the freezer for a quick pudding when unexpected guests arrive.

Serves 6
Prep time: 25 minutes
Cooking time: 30-40

Ingredients:
750g apples (2 Bramleys and 2 Cox's or other combination)
150g fresh blackberries
3 heaped tbsp caster sugar
butter for greasing the dish

For the crumble:
100g plain flour
100g butter, cold and cut into cubes
100g coarse porridge oats
100g demerara sugar (or use light brown or caster)

Directions:
1.Preheat the oven to 190C/375C/gas mark 5 and lightly butter a pie or shallow baking dish, about 1.5-litre capacity.

2. First make the crumble: sieve the flour into a bowl and rub in the butter, using the tips of your fingers until it resembles coarse breadcrumbs. Stir in the oats and sugar and place in the fridge or freezer until needed.

3. Peel, core and thinly slice the apples, toss in the sugar, then pile into the dish with the blackberries. Spoon the crumble mixture on top, spreading to cover evenly, place the dish on a baking sheet and bake for 30-40 minutes or until the apples have softened and the crumble is crisp and golden. Leave to sit for 10 minutes before serving to allow the juices to be reabsorbed by the fruit.

4. Serve with Greek yoghurt, cream or blackberry ice cream.

Blackberry Yoghurt Ice Cream

Prep time: 25 minutes
Freezing time: 6-8 hours

Ingredients
300g fresh blackberries
100g caster sugar
100ml water
200ml tub Greek yoghurt
150ml double cream

1. Place the blackberries, sugar and water in a saucepan and simmer gently for 20 minutes, stirring occasionally until the berries have broken down and the sugar is dissolved. Strain through a nylon sieve, using a wooden spoon to push the juice through. Discard the seeds and allow the blackberry syrup to cool slightly.

2. Whisk together the yoghurt, cream and syrup until well blended and slightly thickened. Pour into a shallow plastic tub and place in the freezer. (If you have an ice cream maker, use according to manufacturer's instructions.)

3. After two hours, whisk the still soft ice cream using an electric whisk (just whisk in the container) or food processor, to break up any ice crystals. Return to the freezer for another 4-6 hours or until frozen solid.

4. Remove 10 minutes before serving so it is soft enough to scoop.

Individual Blackberry Souffle Puddings

Use ramekins, about 150-175ml capacity. The puddings can be served in the ramekins, dusted with icing sugar or turned out so the fruit is on top.

Makes 6
Prep time: 10 minutes, plus 20 minutes resting
Cooking time: 15 minutes

Ingredients
100g plain flour
1 medium egg, separated
300ml milk
butter for greasing ramekins
50g caster sugar
175g fresh blackberries, plus extra berries for garnish (optional)
icing sugar, to dust

Directions
1. Place the flour, egg yolk and milk in a bowl and mix well to make a smooth batter (or do this in a food processor). Leave to rest for 20 minutes. Preheat the oven to 230C/450F/gas mark 8, butter the ramekins and place on a baking sheet.

2. Divide the blackberries equally between the ramekins. In a separate bowl, whisk the egg white to until it will hold a medium peak, then whisk in the sugar, a little at a time, until the mixture is smooth and glossy.

3. Fold into the batter, then spoon into the ramekins over the blackberries and bake for 15 minutes or until the risen and golden. Dust with icing sugar to serve and garnish with extra fresh blackberries, if desired.