Late August, given heavy rain and sun
For a full week the blackberries would ripen.
At first, just one, a juicy glossy clot
among others, red, green, hard as a knot.
You ate the first one and the flesh was sweet
Like thickened wine: summer's blood was in it
Leaving stains upon the tongue and lust for
Picking. Then red ones inked up and that hunger
Sent us out with milk cans, pea tins, jam pots,
Where briars scratched and wet grass bleached our boots.
There are endless opportunities for this bountiful berry. Jam. Pie. Crumble. Fool. Compote. Sprinkled on Yogurt. Summer pudding. But there is one new discovery for me that tops it off and hits the spot: a recipe found in the August 2009 edition of Waitrose Food Illustrated, slightly altered and loved loved loved by my niece and nephew.
The original recipe by Mark Price uses ripe plums, at their best at this time of year. Thanks to our garden, we had these too - and used them for a tangy alternative to the sweet blackberries.
Blackberry and Yogurt muffins.
Makes 30 mini muffins or 15 large ones
Prep: 15 minutes
Cook: 25 minutes
115g Unsalted butter
300g Self-raising flour
1/2 tsp Bicarbonate of soda
1/4 tsp Salt
250g Caster sugar
250ml Natural Yogurt
200g freshly picked Blackberries
(for plum recipe:
300g chopped plums
3/4 Ground ginger
2 stem ginger balls, finely chopped)
Preheat the oven to 190 degrees C. If you are making mini muffins, use the non stick plastic cases, laid out on a baking tray, which work brilliantly. If making large, line a baking tray with muffin cases, or for a beautiful rustic look, adopt Waitrose's idea of using squares of baking paper (tying them round the middle with string at the end - it looks fantastic).
In a saucepan, gently melt the butter; set aside to cool slightly.
Sift the flour, bicarbonate of soda, (ground ginger) and salt into a large mixing bowl. Add the sugar, mix thoroughly and make a well in the centre.
Add the yogurt, eggs (and ginger) to the pan of butter and whisk together.
Pour half the mixture into the dry ingredients: combine quickly using a wooden spoon. before mixing in the rest, add 150g blackberries. Don't over mix - any lumps will keep the muffins light.
Spoon into the muffin cases and top with the remaining blackberries.
Bake for 20-25 minutes, until golden brown and risen. cool in the tins/ cases for a few minutes before transferring to a wire rack.
Extract from 'Blackberry Picking' by poet, Seamus Heaney. The whole poem can be found in Opened Ground: Selected Poems 1966-1996
Original 'Spiced plum and yogurt muffins' recipe by Mark Price, taken from Waitrose Food Illustrated, Page 74. August issue 2009