Blackberry, brown butter and almond squares

Method

1. Heat the oven to 160°C fan/gas 4. Grease and line the baking tin with butter and baking paper, then butter the baking paper.

2. Put the 300g butter in a small saucepan over a medium heat. It will initially melt, then foam, then begin to turn a pale amber colour with the milk solids dropping to the bottom of the pan. Once it’s golden and smelling deliciously nutty and fragrant, pour it into a large jug or bowl and leave to cool until tepid.

3. Meanwhile, tip the ground almonds, 200g sugar, 160g flour, baking powder and salt into a mixing bowl and stir well. Finely zest both lemons into the bowl (see Tips).

4. In a separate small bowl, make the topping. Rub together the butter and flour with your fingertips, then stir in the sugar and a pinch of salt. Fold in the flaked almonds.

5. When the brown butter is just warm to the touch, gently whisk in the eggs and milk. Make a well in the centre of the dry ingredients, then slowly pour in the butter mixture, stirring with a wooden spoon or spatula until just combined (try not to overmix). Pour the batter into the prepared tin, then gently smooth the top with the back of a spoon. Scatter over the blackberries, pressing them in lightly, then sprinkle the flaked almond mixture over the top.

6. Bake for 40 minutes or until the top is golden and a toothpick pushed into the centre comes out clean. Leave to cool in the tin for 10 minutes, then either cut and serve immediately as a pudding or transfer to a wire rack to cool completely.

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