Blackberry fool

Tis the season for blackberries, and I was lucky enough to get to these beauties before the birds in my garden did! Sadly, I didn't have quite enough to feed both myself and the bf, so these foraged finds were bolstered with a punnet from Waitrose.



Blackberry fool (or any fool, for that matter) is incredibly easy - just whip up some double cream, mash the blackberries and a couple of dessertspoons of caster sugar lightly with a fork and fold through.



Don't forget to decorate with a couple of whole blackberries...



Enjoy!

The Princess

Best ever chocolate brownies

I have made a lot of chocolate brownies over the last few years, but this recipe (thoroughly tested on my friends and colleagues) has been by far the most enthusiastically received!

I made them without nuts, but you could add walnut pieces or even white choc chips or glace cherries.

The interior should be deliciously fudgey, whilst the top should be crisp and cracked.



Best ever chocolate brownies (makes 16 in a 9" square brownie pan)

250g butter
225g top quality dark chocolate (I used Lindt Excellence 70%), coarsely chopped
150g plain flour
1 tsp baking powder
1/2 tsp salt
225g sugar
4 large eggs
2 teaspoons vanilla extract

Pre-heat the oven to 170c and grease & line a 9" brownie pan

1) Gently heat the butter and chocolate in a bain-marie (that's a bowl over a saucepan of gently simmering water), stirring occasionally until it is fully melted.

2) Sift the flour, baking powder and salt into another bowl.

3) Whisk the eggs, sugar and vanilla extract in another (large) bowl . Once this is mixed and the chocolate mixture has cooled slightly, pour the chocolate mixture into the egg mixture and whisk until well combined. I whisk the eggs in my (pink!) Kitchen Aid as it means the machine stirs continuously whilst I slowly pour in the chocolate.

4) Whisk in the flour mixture, scraping down the sides so that there are no floury patches.

5) Pour the chocolatey batter into the brownie pan and put into the centre of the oven.

6) Bake for approx 35-45 minutes. The top should be slightly cracked, but a tester inserted into the cake should not come out completely clean - if it does then you've gone beyond brownie and into cake territory...

7) Cool the brownies on a rack and cut into squares. They will keep in an airtight container for a couple of days (assuming there are any left!)

Tiramisu with tea - Tea-ramisu?

If, like me, you're not a coffee lover but you've always been tempted by the creamy delights of tiramisu, then here is an alternative version using Earl Grey tea and zingy limoncello. This has all the calorific overindulgence but none of the coffee flavour of the traditional Italian dessert.

Serves 4

Ingredients

150ml double cream
250ml marscapone
2 tblsps limoncello
1 tblsps vanilla extract
100ml brewed earl grey tea
24 sponge finger biscuits
Chocolate to decorate

Method

1 Beat the double cream, marscapone, limoncello and vanilla until combined and forming soft peaks
2 Soak the sponge fingers in warm tea and arrange in a glass (I used martini glasses)
3 Swirl the cream mixture over the sponge fingers
4 Grate some chocolate over the top, or alternatively sprinkle with cocoa powder or grated Crunchie (Gordon Ramsay's favourite trick!)
5 Refrigerate for 1 hour to set the cream

Variations

You could also try this with green tea, mint or fruit teas and an appropriate spirit to replace the limoncello. Or just go for the traditional version with coffee and Tia Maria.