4oz (110g) Non dairy cooking fat or margarine
4oz (110g) Demerara (Raw) sugar
4oz (110g) Organic crunchy peanut butter
2 tbsp milk
2 Large eggs
4oz (110g) Self raising flour / Gluten free self raising flour
4oz (110g) Blueberries
Preheat oven 160c/140c Fan/300F/Gas Mark 2..
Grease and line cake tin. This recipe was made in a 8 inch/ 20 cm by 10 inch/ 25cm oblong tin. Cream the sugar, fat and peanut butter together.
Whisk in the eggs one at a time. Fold in the flour and add milk. Place two thirds of the mixture in the tin and sprinkle most of the blueberries over.
Cover lightly with the rest of the batter. Place the blackberries around the edge and the rest of the blueberries in the centre.
Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes cleanly out. Brush top with a little warm maple or honey
around the fruit and sprinkle with extra sugar and if desired, crushed peanuts. Allow to cool before cutting.