After we went blackberry picking the other day Wilf has a new found interest in cooking and baking. It was so lovely to show him how the things we had picked could make a pudding and it was really fun (if a little messy) to bake with him.
I'm trying to make it a weekly thing and as long as I don't stress about the state of the kitchen afterwards (and lets face it I'm not the tidiest or people anyway so it's not a huge issue for me) then its really enjoyable for both of us!
The other day we realised we still had a good amount of blackberries sitting in our fridge and I was umming and ahhing about what to use them for, a crumble or a cheesecake? In the end I decided both. And there became the delicious double pudding of probable heart failure (but oh so worth it).
If you want to give it a go yourself then here is how:
You will need:
pre heat your oven to 160c. Crush up your biscuits to a fine crumb, I used the end of a rolling pin as we don't have a processor, Wilf found this very fun!
Melt butter and add to biscuits, this will now form the base of your cheesecake so add to the tin, press ing down firmly. Grease the rest of the tin with a little butter. Chill in the fridge whilst you make the rest
Whisk half of the caster sugar with the soft cheese, then add a little vanilla paste and the egg yolk. Once well mixed add the double cream, yum!
Whisk the egg whites until at they are stiff (this is the tiring part!) add your rest of your sugar in two stages, whisks well, until shiny and stiff. Next mix the meringue mixture to the cheese mixture.
Spoon a layer of the cheese mixture on to your base and top with some blackberries, add more cheese mixture and more blackberries until you run out of mixture. Now place this in the oven to bake for approx 20 mins whilst you make the crumble part which will be your topping.
For the topping, rub the butter into the flour, if you are getting an almost two year old to help you make sure if you have a little more than you need (most will go on the floor!). Once it is fully crumbly add the sugar and a few more blackberries.
After 20 mins have passed in the oven carefully take it out and add the topping and bake for another 40 mins.
Once golden on top remove to cool fully before springing the cake tin.
Keep in the fridge