Baked Blackberry Roll

This is a very old recipe. The hedgerows of Warwickshire are full of blackberries and the farmers’ wives have always been quick to send the children out to pick them. Warwickshire was Shakespeare’s county. A poor boy from a large family, he would certainly have been sent blackberry picking.


  • ½ lb (240 g) self-raising flour
  • ½ teaspoon salt
  • ½ stick (60 g) butter, plus a little extra
  • cup (1.5 dl) milk
  • 1 lb (½ kg) ripe blackberries
  • 2 heaping tablespoons (30 g) brown sugar
  • ½ teaspoon cinnamon


Sift the flour and salt together and rub in the half stick (60 g) of butter. Stir in enough milk to make a soft dough, but be careful not to make it sticky. Knead the dough just enough to make a round smooth ball and then pat it flat to ½ inch (1 cm) thick oblong. Sprinkle the blackberries on it, together with the sugar and cinnamon. Roll up into a roly-poly shape, seal the ends and put it, with the join downwards, on a greased baking sheet. Brush with a little melted butter and bake in a hot oven, 400°F (200°C, Gas Mark 6), for 25 to 30 minutes or until firm and golden brown.