Blackberry Bakewell Squares

• butter↗80g g
• sandwich biscuits150g g
• blueberry jam↗200g g

  warmed

• blackberries↗200g g
• thick cream↗

  for serving

• butter↗250g g

  soft

• golden sugar↗100g g

  plus extra for sprinkling

• eggs↗5

  beaten

• ground almonds↗250g g
• self‑raising flour↗2 tbsp tbsp

Step-by-step instructions

1. 1

   For the base, melt the butter, then toast it until it turns a nut‑brown colour for extra flavor. Pulse the biscuits into crumbs using a food processor, then add the melted butter and mix. Press the crumbs into a prepared 20 cm square tin and chill until set.

2. 2

   Prepare the filling by beating the butter and sugar until light and fluffy. Add the eggs one at a time, then fold in the flour and almonds and continue beating, after which pipe the mixture into a pastry bag.

3. 3

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Remove the tin from the fridge, spread the jam on it leaving a border. Pipe the filling on top, starting from the edge around the jam. Press the blackberries in, sprinkle with sugar and bake for 45‑50 minutes. The frangipane should be fully baked with a caramelised top. Remove from the oven and let cool. It can be made a day ahead and stored, wrapped, at room temperature. Bring to the picnic in the tin, cut into squares and serve with a generous spoonful of thick cream.