I’m still picking these thorny blighters with the added danger of drowsy wasps buzzing around the fruit and my head. I say drowsy, but they could be drunk on the rotting windfalls. BOGG (Big Ol’ Grumpy Git aka the Husband) almost stuck his fingers into a hollow apple that had over twelve of the angry buggers inside! That would have been a real pain.
Anyway, I digress, as per usual; let’s get back onto the continuing bramble glut and what you can do with them.
These berries are not just good in sweet baking but seem to have an affinity with rich meats like duck and venison. Stuck for a sauce to go with some duck breasts, I threw a handful into the meat juices, added a wee touch of water and within a few seconds had a rather good sauce to go with the quack.
This was followed by a bramble and apple pudding made with fruit from the garden – waste not, want not 🙂
Bramble and Apple Pudding
8oz/225g self raising flour
Pinch of salt
4oz/100g unsalted butter, softened
4oz/100g caster sugar
Grated zest of a lemon
2 large eggs, beaten
Squeeze lemon juice
A large handful of brambles
1 large eating apple, peeled, cored and sliced into rings
Sift flour and salt into a bowl.
Rub in the butter until it looks like breadcrumbs
Add sugar giving it a quick mix with a spoon.
In another bowl, mix the eggs, milk and lemon juice together.
Pour the wet mix into the dry ingredients and give it a good stir.
Then add the brambles and gently fold into the batter.
Tip into a greased 9″x9″/23cmx23cm baking tin.
Place the apple rings decoratively over the top and throw into a pre-heated oven, Electric 180C/Fan 160C/Gas4, for about 35 – 40 minutes.
Serve warm with custard, cream or ice cream.
You could also try mixing some of the bramble curd with single cream for an even more intense bramble hit!
(C) Lea Harris, In the Kitchen with BakersBunny, 2016.