|Blackberries||1⁄2 Pound (About 225 Gram Or 2 Cups)|
|Lemon||1 , juiced|
|Soft brown sugar||1⁄4 Pound (About 100 Gram Or .5 Cup)|
|Water||16 Fluid Ounce (About 400 Milliliter Or 2 Cups)|
|Arrowroot||1⁄2 Ounce (About 15 Gram Or 1.5 Tablespoon)|
|Potato flour||1⁄2 Ounce (About 15 Gram Or 1.5 Tablespoon)|
|Sour cream/Yoghurt||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
1 Wash the blackberries.
Place them in a saucepan with the lemon juice, sugar, cinnamon and 300 ml (1/2 pint) (1 1/4 cups) of the water.
Bring to the boil and boil for 5 minutes.
2 Liquidize, or strain through a sieve, the blackberry mixture.
3 Return the mixture to the pan and bring back to the boil.
Mix the arrowroot and potato flour with the remaining water and add to the blackberry puree.
Cook for 4 minutes, then pour into indi- vidual dishes and cool.
Serve topped with the sour cream or yogurt as a dessert, or for breakfast.