Not very seasonal – but very nice. This is basically a pineapple upside down cake, purpled. I do this in ounces not metric, because it makes easy proportions with the egg (2 ounces of everything else for every egg).
Makes 6 muffin sized cakes
4 oz self raising flour
4 oz golden caster sugar
4 oz soft butter
1/4 to 1/2 teaspoon of ground ginger
A few blackberries
Beat the egg, sugar, butter and flour together (in a food processor for laziness) till whippy. Butter the insides of a muffin tin, pop a layer of blackberries in the bottom of each and top with batter. Cook at 180 or on the grid shelf on the bottom of the Aga roasting oven for 15 minutes.
The creamy gingerness reminds me of the ginger-iced shortbread me and my sisters used to buy on the way home from school.