The mists have begun. There are mornings when it hangs thick in the valley below, cloaking the woods in the distance and rolling across the garden, picking out cobwebs with its droplets as it goes. But when it lifts, Autumn’s colours are revealed below skies of the clearest blue. Some of the bluest we’ve seen all year.
The borders are spangled with Michaelmas daisies. The garden spiders grow fat. Leaves are turning, the Equinox has passed. It’s time to embrace change.
Blackberry, pear and cardamom loaves
Makes six mini loaves
1 ripe pear, chopped
50g light muscovado sugar
70ml sunflower oil
110g plain flour
1/2 tspn bicarbonate of soda
pinch of salt
Seeds from 10-12 green cardamom pods
Preheat the oven to 200 degrees / gas mark 6.
Beat together the sugar, oil and egg.
In a separate bowl, mix together the flour, cardamom seeds, bicarbonate of soda and salt.
Fold the dry ingredients into the sugar and oil mixture, being careful not to over work it.
Quickly fold in the blackberries and pear, then spoon the mixture into mini loaf tins and bake for around 20 minutes.