My mother organised blackberry picking when we were young and then we would cook when we got home. I can’t say I have been out this year, so I don’t know how good the fruit was. But I expect next year will be the first time the twins will get involved. I would like to introduce them to foraging early.

We did come across some wild strawberries on a walk recently, but that is a far as we have got. Do make sure to wash your fruit thoroughly.

Now onto baking. This lemon sponge pudding separates to form a light, golden sponge over a layer of thick lemon custard. I also like this recipe with raspberries. If you use rhubarb you will need to stew it first. I do it in a little apple juice and vanilla, with a pinch of cinnamon.

Blackberry burnt cream is like a quick, cheap crème brulée without the eggs. Of course, you can use any fruit that is in season for this dish, but blackberries are a particular favourite of mine in the autumn.

Happy cooking.

Lemon sponge pudding with blackberries

Serves four to six

100g (4oz) of butter, at room temperature, plus extra for greasing

175g (6oz) of caster sugar

Finely grated rind and juice of 4 lemons

4 eggs, separated

50g (2oz) of plain flour

200ml (7fl oz) of milk

200g (7oz) of blackberries

Icing sugar, to dust

Crème fraiche, to serve

1. Preheat the oven to 180°C (350°F, gas mark four). Beat together the butter and sugar in a bowl until pale and fluffy. Beat in the lemon rind and juice with the egg yolks, flour and milk – it doesn’t matter if the mixture curdles at this stage.

2. Whisk the egg whites in a separate bowl until soft peaks have formed, then fold into the lemon mixture, until evenly incorporated.

3. Scatter the blackberries on the bottom of a 1.5-litre (2½ pint) buttered pie dish and pour the sponge mixture on top in an even layer. Carefully place in a roasting tin, half-filled with boiling water. Bake for 30-35 minutes or until well risen and golden brown. Dust with icing sugar and serve straight to the table with a bowl of crème fraiche so that guests can help themselves.

Blackberry burnt cream

Serves four

225g (8oz) of blackberries

250g (9oz) of thick Greek yoghurt

4 tbsp of golden caster sugar

1. Preheat the grill to high. Fill four 150ml (¼ pint) ramekins with the blackberries. Cover with a layer of Greek yogurt and smooth over the top with a flat knife.

2. Sprinkle an even layer of caster sugar over each one, completely covering the yogurt, and arrange on a sturdy baking sheet. Place under the hot grill for 30 seconds to one minute, or until the sugar has just melted and caramelized – you could also use a mini blowtorch for this. Allow the sugar to cool and set for a minute or so before serving. CL