The perfect Autumnal dessert, blackberries in a delicate almond sponge. This makes for a great pudding or tea time treat. Serve with fresh blackberries or cream.

  • Place the fruit in a small pan with 50g of the sugar and warm through until the juices begin to rest. Remove the fruit from the heat and cool.
  • Preheat the oven to 200C/400F/gas Mark 6. Roll out the pastry on a lightly floured surface large enough to line an 18cm loose-bottomed flan tin. Ease the pastry gently into the corners without stretching and trim the edges. Chill until required.
  • In a mixing bowl cream together the rest of the sugar, the almonds, butter, eggs and flavourings until soft and well blended.
  • Spoon the fruit into the pastry case, spread over the topping and flatten. Place in the oven and bake for 30-40 minutes or until the topping is set and light golden.
  • Serve warm or cold topped with the flaked almonds and a shake of sifted icing sugar


  • 175g BerryWorld Blackberries
  • 150g caster sugar
  • 212g short crust pastry
  • 110g ground almonds
  • 50g butter, softened
  • 3 free range eggs, beaten
  • Few drops each vanilla and almond essence
  • 15g flaked almonds, toasted
  • Sifted icing sugar


per 100g Per Serving
Energy (kcal) 401
Sugar (g) 23
Fat (g) 9.8
Saturated Fat (g) 28
Salt (g) 0.5