Serves 4

Ingredients:

1 ¼ cups castor sugar

¼ tsp mixed spice

¼ tsp Oryx desert salt

1 cup self-rising flour

1 cup full cream milk

4 Tblsp butter, melted

2 cups fresh or frozen blackberries

Method:

Preheat the oven to 180C.

Combine 1 cup of castor sugar, 1 cup of self-raising flour, Oryx desert salt and the mixed spice in a large bowl.

Stir in the full cream milk and the melted butter. Mix until well-combined.

Use spray and cook to grease a round 22cm baking dish.

Pour the batter onto the bottom of the baking dish.

Distribute the blackberries throughout the top. They’ll sink in further as they bake.

Sprinkle the remaining ¼ cup of castor sugar over the top.

Bake for 30 - 40 minutes or until golden brown, serve warm.

Enjoy with a glass of Leopard's Leap Cabernet Sauvignon Merlot.