Blackberry Sponge Tart...

Because of this amazing Summer we've had, and the fact we've been somewhat otherwise occupied this year, our garden is full of brambles. The brambles are absolutely laden with gorgeous fruit that is incredibly sweet, so I decided to make some use of it today. You can't really get better than free food.

I made a Blackberry Sponge Tart using pretty much the same method as I did for my Bakewell Style Tart, but substituting fresh blackberries for the jam.

Grease your pie dish and and line with pastry if you wish, or don't, it makes just as good a sponge without, it's just different to serve.

Use a double layer of blackberries. If they are very tart then add some chopped apple or other sweeter fruit.

Cover the berries with a handful of sugar

Weigh 2 eggs. Cream together approximately the same weight in butter and sugar, add the eggs, then add the same weight of self-raising flour and stir in. For a nice Autumnal flavour add a pinch of Nutmeg and a couple of teaspoons of Cinnamon to the cake mix before baking.

Cover the fruit entirely with the cake mix and then bake in a medium oven (180degrees, gas mark 4, 170degrees fan assisted) for around 45 minutes. It takes a while to cook through because of all the liquid in the berries. Don't let the top burn, but be careful not to take it out of the oven too early. If it starts to get too brown on top too quickly then turn down the oven.

When you try to cut the tart it will bring out juice and damp cake, but you shouldn't see raw cake mix. If you completely mess up and find the cake is raw after all, fear not. Put it back in the oven for a few minutes or really cheat and microwave a slice for around a minute. Best served warm with ice cream, cream or custard. Enjoy...