Handpicked Blackberry & Clotted Cream Shortcake | Modern Mummy

Friday, 30 August 2013

Handpicked Blackberry & Clotted Cream Shortcake



IT'S BLACKBERRY PICKING TIME! Yay! I LOVE this time of year!

Yesterday we went on an Urban Blackberry Hunt (you heard that term here first) and got a massive haul of the biggest, juiciest, tastiest British blackberries you ever did see! They're Urban blackberries because we found them all on random hedgerows in the centre of town - not in the woods, or on a Pick Your Own farm like you'd think.

It goes without saying that a fair number of them disappeared while we were picking them, but we wanted to get creative with the leftovers. We contemplated making jam and scones but at the last minute decided to make a blackberry and clotted cream shortcake. I'm glad we did because it was bloody amazing. Due to popular demand (I may have tweeted/instagrammed a couple of photos during the baking process!) I'm more than happy to share the recipe with you lot :) I hope you like it as much as we did!



Ingredients.
For the cake
300g self-raising flour
140g butter at room temperature
100g golden caster sugar
1x tsp baking powder 
75ml buttermilk
1 egg, beaten 
Pinch of salt
For the filling
Approx 400g blackberries
3 tbsp golden caster sugar
275g pot clotted cream
icing sugar to decorate

What to do.
Preheat the oven to 160c/Gas Mark 4.


Add the flour, baking powder, salt, sugar and butter to a mixing bowl and rub together to make a crumbly mixture. Daisy had a LOT of fun making a mess doing this.
Then add the buttermilk and the egg and continue to mix by hand to form a dough. (It will be pretty sticky).
Flour your work surface and knead the dough into an approx. 8 inch circle.
Place on a baking tray (either well greased, or on a sheet of baking paper) and put into the oven for approx 40 minutes. It should be golden and well risen and if you insert a skewer into the middle it should come out clean. Once done, leave to cool.
While it's cooling, mash the blackberries and sugar with a fork.
Once the shortcake has cooled, use a bread knife to slice it into two.
Spread the clotted cream on the bottom half and then pile on the blackberries. Top with the other piece of shortcake and dust with icing sugar. 


Serve with a cup of tea.xo
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3 comments

  1. That looks delicious.. in a way I wish I hadn't seen it as I'm going to be craving that until I manage to eat some!

    TheLondonMum
    www.thelondonmum.me

    ReplyDelete
  2. Wow - please can you pass me a piece? ;)

    ReplyDelete

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