Autumn blackberry upside-down cake

Serves 6-8 You will need:

• 275g caster sugar • 150ml water • 200g blackberries • 150g soft butter • 175g caster sugar • 200g self-raising flour • 3 eggs • Softly whipped cream, to serve 1 Preheat the oven to 170°C, 325°F, Gas 3. Put the 275g caster sugar and the water into a 25cm saute pan or frying pan that can be used in the oven. Stir over a medium heat until the sugar dissolves, then bring the mixture to the boil and cook, uncovered, without stirring, until the sugar caramelises to a golden brown. 2 Next, carefully scatter the blackberries over the caramel (this will be the top of the cake when it’s cooked). Take off the heat and set aside. 3 Put the butter, the 175g caster sugar and the self-raising flour into the bowl of an electric food processor and blend for a couple of seconds. Add the eggs and stop blending as soon as the mixture comes together. (If you don’t have a food processor, just cream the butter and the sugar, add the eggs one by one, then mix in the flour.) 4 Dot the cake mixture over the top of the blackberries in the pan, then gently spread it out in an even layer. Bake in the preheated oven for 40-50 minutes, or until the cake feels set in the centre and an inserted skewer comes out clean. 5 Run a knife around the edges to make sure it hasn’t stuck and let it sit for just 2 minutes before turning out onto a serving plate. Serve warm or at room temperature with softly whipped cream.