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I just tweeted about this recipe, but I thought it would be good to have a less ephemeral version of it too. This is my absolutely favourite thing to do with blackberries.

I can’t remember where I first found the recipe, and they don’t resemble the cobbler that is a big scone that goes on top of a casserole or pudding. The end result is actually a sort of chewy sweet yorkshire pudding.

The sweetness of the cobbler bit balances the sharpness of the blackberries so well. They are very easy to mix up and make, and tonight we ate them straight from the oven with extra thick double cream.

Ingredients

  • 200g caster sugar
  • 125g self raising flour
  • 250ml milk
  • 115g butter, melted
  • A 250ml cup of blackberries

Butter a 12 hole muffin tin (I find my standard metal one works best) and put the oven on at 180C. Melt the butter (I use the microwave on defrost, so it doesn’t splatter). Then mix the sugar, flour and milk to make a batter, and then the melted butter. Distribute the batter in the muffin tin – the holes will be almost full to the top. Then put the blackberries on the top of each cobbler – my blackberries were enough for 4 per cobbler.

Bake for 30 minutes, and then remove from the tin promptly. If you leave them in, they stick!

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Someone asked me recently for a low-fat traybake. Most of my cooking isn’t terribly healthy – I prefer to have a small slice of something delicious rather than a large wedge of something worthy. However, sometimes deliciousness and worthiness can combine, as is the case with these fantastic Date and Coconut Chews.

I was given this recipe by my friend Summer after we spent a very happy day off on a walk with her and her Vicar husband. We took a picnic lunch with us. I brought soup and Summer brought various treats including these. I’m not normally a fan of dates, but these slices are wonderful – chewy and sweet but full of fruit and coconut, which I think cancels out the butter and golden syrup.

Ingredients

  • 6oz/170g plain flour
  • 3 oz/85g dessicated coconut
  • 6oz/170g stoned dates, chopped
  • 6oz/170g caster sugar
  • 3oz/85g butter (you could use hard marg, but butter is tastier, isn’t it?)
  • 2 teaspoonfuls (1 dessertspoonful) golden syrup
  • 1 egg, beaten

Melt the butter, sugar and golden syrup (I always do this in the microwave, but you can do it on the stove aswell). Stir the dry ingredients together then add the hot butter mixture and the egg. Mix everything well and then spread out in a lined 9″x11″ (23cmx28cm) tin. Bake for 15-20 minutes at 180ºC (Gas 4, Fan 170ºC).

When cooled a little, cut into 24 slices. I did a little maths and reckon that each slice has about 3.5g of fat. This isn’t quite low enough to classify as ‘Low Fat’ in the US , but I think it’ll do.

[Late Edit: A Twitter pal tells me he’s tried this recipe using prunes instead of dates and rice flour in the place of plain and that it worked really well. Good for those on a gluten-free diet then.]

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