(makes a change from Crumble doesn’t it?)
1 vanilla pod, cut in half lenghtways and seeds discarded
juice and peel of 1 lemon
500g/1lb 2 oz fresh blackberries, rinsed
150g/3oz caster sugar
500ml/18fl oz whipping cream
2-3 drops vanilla essence
Extra blackberries to decorate
Place the vanilla pod into a pan with the lemon juice and peeol, the blackberries and 130g/43/4 oz of the caster sugar. COver with a tight fitting lid and simmer for 7-8mins until the blackberries start to breakdown. With the lid still on leave to cool. Remove and discard the lemon peel.
Whisk the whipping cream with 2-3 drops of vanilla essense and the remaining sugar until semi-whipped.
Transfer the cooled blackberry compote into a large mixing bowl then carefully fold in the cream in 3 lots using a spatula. You may want to tase themixture before adding all the cream. Spoon into tall sundae glasses and served with a blackberry.
Old Fashioned English Grub Rocks 