Blackberry Bakewell

Berry Nice!

This is a great recipe for blackberries that have been squirreled away in the freezer – and fortunately doesn’t use too many, or will work just as well with fresh berries in season.

The orange pastry is a nice treat and the crisp almonds on top are a great contrast to the sticky jam hidden in the middle.


Orange Pastry:

300g  Plain Flour

75g  Butter or margarine

75g  White Flora

1 Orange (zest & juice)

Cold water


3 tbsp  Berry jam (of your choice)

75g  Butter or margarine

75g  Caster Sugar

2  eggs

50g  Self Raising flour

50g  Ground Almonds

50ml  Milk

Handful of blackberries

Tablespoon flaked almonds


  1. Pre-heat the oven to 180c.
  2. Make pastry by rubbing both fats (butter/margarine & Flora) into the flour. Grate the orange zest and stir through the flour mix. Add the juice of the orange to the flour mix and enough cold water to bring it together as a firm dough.
  3. Press into a greased loose bottom tin or flan dish until it is completely lined (you can roll out the pastry to line the tin if you prefer!)
  4. Blind bake the pastry case for 16 mins.
  5. Meanwhile, make the filling. Cream the butter/margarine with the sugar, mix in the eggs one at a time, fold in the flour & almonds, add enough milk to give it a thick dropping consistency.
  6. When the pastry case is cooked. Spread the jam over the base followed by the filling mix then dot with the blackberries and sprinkle on the almonds.
  7. Bake for 40mins, checking that the filling is cooked through before removing it from the oven.
  8. Dust with icing sugar – serve warm or cold (if there’s any left!)

Very nice with some extra thick double cream… or a glass of Amaretto… or both!



  1. Mmm… I’ve not come across a bakewell like this before. Will have to try it!

    • It’s quite straightforward and the orange pastry is well worth making!

  2. Hi Sara, it looks really yummy! Do I presume that the fruit during cooking drops through the mixture so that it ends up on top of the jam? Have just changed my email address, so will fill in the boxes below.

    • Thanks Annie, I find that if you dust the fruit in flour and place it on top of the batter, this helps to slow down the ‘dropping to the bottom’… Tastes good either way!

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