1. Put the flour, soft brown sugar and butter/margarine into a bowl, and rub in the butter/margarine with your fingertips. Put 8 tbsp of this mixture aside for the topping.

2. Add the apple, eggs, orange zest, cinnamon and baking powder, and mix for just long enough to combine everything. Fold in three-quarters of the blackberries.

3. Grease and line a 2lb loaf tin. Spoon the mixture into the tin, level it and scatter the rest of the blackberries on top.

4. Stir the demerara sugar into the topping mixture and sprinkle this over the loaf.

5. Put the tin into the oven at 180°C/350°F/gas mark 4. Bake for 40 minutes, then cover the top loosely with foil and bake for a further 30 minutes, or until a skewer inserted into the centre comes out clean.

6. Let the loaf cool before removing it from the tin.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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