Banana, Blackberry and Strawberry Smoothie

Warning: Contains Peanut butter. This is a great healthy, tasty smoothie for anyone who is NOT my grandad (he doesn’t like fruit). It took about 5 minutes and is really simple.

You will need:

  • 7-8 strawberries, stemmed and washed
  • 1 banana, chopped
  • 100g blackberries
  • 1 tbsp peanut butter
  • 4 ice cubes
  • 250ml milk



1. Put all the fruit in the blender.





2. Then add the peanut butter,





3. Then the milk and ice cubes.





5. Then blend until there are no large chunks of fruit left (5-10 seconds). TADA!! Enjoy.

Blackberry Jam

I REALLY like homemade jam, I all ways go over to a stall if I can see they have jam and chutneys. We live backing onto woodland (go out of the back gate you’re in the woods sort of thing) and there are A LOT of blackberry bushes, so we picked some and I made some jam with it. It was really fun and pretty straight-forward. (Makes 1 big jar or 2 smaller jars). Tip: If you’re going to change the amount, the golden rule is the same amount of sugar to blackberries! Also: You need to sterilise some glass jars, first. Wash with warm, soapy water. Then. Place on a baking tray and put them in the oven at a low heat until dry. DO NOT TRY TO DRY THEM YOURSELF, the oven heat kills bacteria.

You will need:

  • 400g blackberries (washed if picked from wild bushes)
  • 400g sugar
  • 3tbs lemon juice
  • About a table spoon soft butter
  • Sterilised jars


1. Put the blackberries, sugar and lemon juice in a heavy bottomed saucepan on a low heat and fold the sugar into the berries until completely dissolved.

2. Leave to gently boil stirring occasionally 10-12 minutes, don’t turn up the heat at all.

3. You should notice a foam appear, take your butter and place it in the middle put into the foam until melted. Turn off then heat and if any foam remains remove with a spoon.

4. Test the jam by placing a small amount on a plate and putting it in the fridge for a few minutes, take it out and tilt the plate, if it doesn’t move or it crinkles then the rest of the jam is ready to be put into jars, if is runs down the plate then put the rest back on the heat and leave to boil a further 2 minutes, repeat test.

4. Once all the jam is in jars then leave to cool and refrigerate overnight, the jam will be ready to eat the next day. Enjoy! 😀

Blackberry and Apple pie!

Warning: This a somewhat difficult recipe, especially to beginners. Although I found it fun to make, I got worried it wouldn’t work a few times. I turned out well although my grandad reckons I needed more sugar and I agree with him, the blackberries are more bitter than I had expected.

You will need:

  • sweet shortcrust pastry. Click here for my recipe –> Sweet Shortcrust Pastry  😀 (Possibly need to make 2 lots)
  • 400g cooking apples, cored, peeled and sliced
  • 100g fresh blackberries (washed)
  • At LEAST 35g caster sugar I would go up to 45g if I were you. First day It was bitter but the day after It wasn’t.
  • Pinch of ground cinnamon


1. Roll out pastry on a floured surface and fit into a pie dish, Blind bake at Gas mark 5/190*C/ 375*F for 20 minutes, then bake normally for a further 10 minutes. Leave to cool.

2. Put the apples in a bowl and microwave for 3 minutes. Take it out and add the blackberries, sugar and cinnamon. Mix well.

3. Don’t drain, put put all the mixture in the pie base. Use any extra (or make more pastry) to make the top. Picture below for the design I went for. Brush top with egg to help brown nicely.

4. Bake for 50 minutes or until golden brown, leave to cool for 30 minutes. Serve with custard. ENJOY!!! MWA!! >:D




Sweet Shortcrust Pastry

This pastry is important for a lot of our pastry related dessert recipes, like the Blackberry&Apple Pie that I am currently writing as of when I post this.

You will need:

  • 125g softened (but cold) butter
  • 250g plain flour
  • 70g caster sugar
  • 2 egg yolks (you can swap one of the egg yolks for a tablespoon of cold water)


1. Put the butter, flour and sugar in a large bowl. Mix together with finger-tips until mixture looks like yellowish breads crumbs.

2. Add the egg yolks (water) and continue to mix until a nice dough has formed, most recipes say to chill in a fridge but I don’t ‘cos I’m a rebel… and impatient.

3. And there you go, baking time can vary from recipe to recipe.