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Blackberry and Apple Muffins

10oz / 275g self raising flour plus half tsp baking powder
2 eggs
3oz / 75g caster sugar
8fl oz / 225ml milk
4fl oz / 100ml  sunflower oil
Half tsp vanilla extract
1 large cooking apple softened and some blackberries
Small amount of Demerera sugar

Preheat oven to 180ºC fan oven, 200ºC fan oven, 390ºF, gas mark 6. Sieve the flour and baking powder into a bowl add sugar and blackberries and very finely chopped apple. Mix it all together.

Blackberry muffins

In a large jug mix milk, oil, vanilla extract and beat in the egg. Pour the liquid mix into the dry mix and stir until no dry flour can be seen. Don't beat and don't over mix.

Divide the mix between 12 muffin cups and sprinkle a little Demerara sugar over the tops. Bake for about 20 minutes or until golden brown and firm to the touch. Best eaten on the same day.

Sloe Chutney

2lbs / 1kg sloes
1lb / 450g brown sugar
8oz / 225g seedless raisins
1 stick cinnamon
1tsp whole cloves
11fl oz / 300ml malt vinegar
2 onions - finely diced
6 large cooking apples - finely diced

Wash the sloes. Cook in a pan with a small amount of water until very soft, adding water as needed to stop them sticking. Pass the mixture through a sieve.

Tie the spices in a muslin bag and put this with the pureed sloes and the remaining ingredients into a large saucepan. Bring to the boil stirring well until the sugar has all dissolved. Simmer for at least 30 minutes or until the mixture has thickened and is sticky.

Remove the bag with the spices, put the mixture into sterilised jars and seal.  Leave for at least 2 months before using.

Liz's Blackberry Upside Down Cake

8 to 10 oz / approx 250g blackberries- enough to cover the base of a deep 8 or 9 inch tin
8 oz / 225g self raising flour
4 oz / 110g unsalted butter, slightly softened
4 oz / 110g caster sugar plus 1½ tablespoons extra
2 eggs
½ teaspoon vanilla extract
4 fl oz / 100ml milk

Pre heat the oven to 170 fan, 180 conventional electric oven or gas mark 5/6. Grease the tin well or use two layers of baking parchment - or use a silicone tin. Put the blackberries into the prepared tin and sprinkle over the extra one and a half tablespoons of caster sugar.

In a large mixing bowl put the sugar, flour, baking powder, butter, eggs and vanilla extract and beat well until smooth, pale and creamy. Use a food mixer for this but you can use a wooden spoon and lots of energy. Then pour in the milk and beat again until it is light and smooth. Spoon this mixture over the blackberries in the tin and put in the oven.

Bake for about 30 minutes until the top is deep golden brown and well risen and if you press lightly on it with a finger it springs back and does not leave a dent. Leave in the tin for at least 5 minutes to settle then loosen the edges with a spatula. Put a plate that is bigger than the baking tin over the top of the cake and turn the whole thing upside down. Peel off the baking parchment if used.