SPOTTED BLACKBERRY SPONGE WITH CLOTTED CREAM
125g (4½oz) unsalted butter, cubed and softened 125g (4½oz) caster sugar 3 large free-range eggs, at room temperature 125g (4½oz) self-raising flour A splash of semi-skimmed milk 350g (12oz) brambles or blackberries Clotted cream, to serve Preheat oven to 190°C/gas 5. Grease a 20cm (8in) springform tin with butter, line the base with a circle of greaseproof paper and grease this too. Beat the butter and sugar in a large bowl until creamy – you can do this in a machine if you like. Add the eggs one by one, waiting until the last is completely beaten in before adding the next. If the batter curdles, add 1tsp of flour to bring it back together. Sift the flour into the bowl and fold in. Add a splash of milk (no more than 50ml/2fl oz) to loosen the mix. Spoon the batter into the tin and smooth out. Tip the brambles into a clean bowl and sift a couple of pinches of flour over the top. Toss the fruit in the flour, then scatter over the uncooked cake. Bake for 35-40 minutes, or until golden on top and a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then carefully release and cool completely on a wire rack. Serve with clotted cream.