Autumn thoughts: memories, traditions, blackberries ....and cake.

When my girls were small, we would often stay with my mum in the West Country, usually at the end of the long summer holiday, just as August slipped away into September. Long, slow days, bathed, it always seemed, in soft summer light.

Little people are creatures of habit and a walk along the length of Warmley Brook, to the local wildlife centre for pond dipping and a drink in the café was always a must. The brook was at the bottom of a steep hill and following its course took you past the church, perched high up on a mound, where mum and dad now lie buried, over stiles, and through ancient woodland, with a steep, rocky bank on one side and the babbling brook a constant companion on the other.

Invariably, we took a container or two in which to collect blackberries. Maybe it’s the hunter/gatherer instinct buried deep in our DNA, but foraging of any sort is always accompanied by a frisson of excitement. With a handy stick to beat back the worst of the thorns, the containers soon filled up with glossy black berries, and little fingers and mouths became stained and sticky with juice as the best berries were eagerly consumed. Any berries that made it home were carefully washed and served in a  puddle of cream for pudding.

Now, thirty or more years later, I find myself following the same tradition with my little granddaughters. They both share that same love of nature that their mama and auntie have; a joy in walking woodland paths, clambering over stiles, examining hedgerows and climbing on fallen trees. And of course, at the end of summer, we still take an assortment of containers for collecting blackberries. Maybe, on our return home, to be made into a baked treat such as these muffins.

Blackberry Muffins with cinnamon crumble topping. 

For the topping:

• 30g plain flour

• 30g demerara sugar

• 25g cold butter

• 1 tsp ground cinnamon

For the muffins:

• 180g plain flour

• 120g caster sugar

• 2 tsp baking powder

• 2 eggs

• 100g butter, melted

• 100g plain yoghurt

• zest of 1 lemon

• 250g fresh blackberries ( raspberries or blueberries would make a good substitute if blackberries are not available)

  Method:

  1. Mix the topping ingredients together, working the butter in with your fingertips. Set to one side.

  2. Preheat oven to 190c and line a 9 hole muffin tin with muffin cases.

  3. Sift flour, sugar, baking powder into a large bowl. 

  4. In another bowl, whisk the eggs, melted butter, yoghurt and lemon zest together.

  5. Pour the liquid ingredients into the bowl of dry ingredients and add the blackberries. Fold ingredients together, quickly and gently. Do not overmix. The batter will be lumpy which is okay.

  6. Spoon the mixture into the muffin cases and sprinkle with the reserved topping.

  7. Bake for 15-20 minutes until well risen and golden brown. Transfer to a wire rack to cool.

  Enjoy with a cup of tea or coffee!

  Speak soon.

  Annie x