CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2004-09-23
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- Freshly picked Blackberries
- 1 Lemon
- 2 tbsp sugar
- 1 Tub of Mascarpone Cheese
- 3 or 4 Hobnobs or Ginger Nut biscuits
- 1 knob of butter (optional)
Instructions
Heat the blackberries in a pan with 1 tbsp of the sugar and juice of half a lemon, simmer until the berries burst. Meanwhile stir 1 tbsp sugar and juice of the other lemon half into the mascarpone. Crush the biscuits and mix with knob of butter. Place the crushed biscuits into bowls, top with mascarpone mix and warm blackberries. * Best made in late summer (august/sept) when blackberries are in abundance in the wild, you will find them all over, woodlands, fields etc. * Mascarpone will keep for 1 or 2 days unrefrigerated.
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.