These cupcakes were made from blackberries foraged from the hedgerows and apples grown in the garden. This got me thinking about what other interesting things I could potentially forage/grow to put in cakes. Raspberries and strawberries would be the obvious choices. However in terms of foraging for more interesting things like bilberries and cranberries.. after some research I came to the conclusion that I would most likely end up poisoning someone. So many berries look alike and anyone who knows me knows it would be just my luck to accidentally confuse the deadly ones with the safe ones!
I have to say that I surprised myself with this pudding. I’m not usually a massive fan of cooked fruit desserts, but boy oh boy was this good. It wasn’t too sweet and had plenty of crumble to go with the filling. In my opinion achieving the correct crumble to fruit ratio is always very important- the more crumble the better I say!
This particular recipe is inspired by the scrumptious potted puds made by a company called Pots & Co. For those of you that haven’t heard of them, let me tell you that in my humble opinion they definitely outdo Gu in making the yummiest shop bought puddings around. They have a delicious range including Sticky Toffee Pudding, Caramelised Apple Crumble and Lemon and Lime Posset.
Moreover they all come in lovely array of different coloured ramekins that you get to keep and then reuse for recipes such as this one.