I remember being amazed at how early the blackberries were last year, but this year they have exelled themselves – I have been picking and enjoying blackberries since the middle of July. And pretty special they are too – dark, sweet and juicy! Blackberry crumble is the way that I enjoy them best, but I thought I would share this gem of a reciepe with you for Bread and Blackberry pudding from the wonderful book ‘The Wild Gormets’.

Heat 450ml of milk until just before it boils, stir in 2 tblsp butter and then add 1/2 tsp cinnamon, 1/2 tsp nutmeg, zest of a lemon, 2 eggs, 125g soft brown sugar and 4 tblsp brandy, remove from the heat and whisk.  Take 8 slices of good white bread and cut into triangles, pour over the milk and allow to soak for 10 mins.  Grease a dish and layer the bread and 100g blackberries – finishing with a layer of bread.  Cook at 180 for about 30 mins.  (The book gives instructions for cooking in a pan over an open fire!).  Enjoy!

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