Diary

Diary – Autumn 2012

Here’s a great receipe for a wonderfully scrummy crumble, perfect as the hedgerows are bursting with deliciously juicy blackberries!

Freshly Picked Blackberries
1oz/25g Light Brown Soft Sugar
4oz/110g Whole Almonds
3oz/75g Chilled Butter
6oz/175g Self Raising Flour
2 Level Tablespoons Ground Cinnamon
4oz/110g Demerara Sugar

Prepare the blackberries by giving them a good rinse. Toss them in a bowl with the sugar, then place them in a baking dish and put to one side. Now you can make the crumble. Place the butter, sifted flour, cinnamon and sugar in the processor until it resembles crumbs. Next add the almonds and process again, but not too much, just so there are still a few chunky bits. Now simply sprinkle the crumble mixture all over the blackberries and bake on the centre shelf of the oven (gas mark 6, 400°F or 200°C) for roughly 40 minutes. Serve warm with custard or pouring cream – heaven!

As we head into a new season, I’ve been inspired to create some Limited Edition Autumnal Style Wheatie Bags and have also introduced some fabulous vintage fabrics. For more details and plenty of pictures, click on the banner at the top of the page. Enjoy!

Warm & toasty wishes x Zoë