This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts
50g golden caster sugar
½ tsp vanilla extract
Put the blackberries and sugar into a small pan with 100ml/31?2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.