In Southern England the fruit is called blackberries and the bush brambles. In Scotland, however, and some parts of England ‘bramble’ means both the fruit and the bush. Either way, it goes well with apples in a pie. I made the pastry as usual with 4oz flour plus bran and about 2oz of goose-fat. The Royal Gala apples were cored and chopped up unpeeled, with brambles added. Before putting the top on I made a juice of 2 tablespoons of creme de cassis, two of lemon juice and 2 of sugar-free orange squash. A sprinkling of brown sugar completed the filling, then the top went on for 30 minutes in a 170 oven. It never fails, especially when eaten hot with fresh double cream.