English Gooseberry Cobbler
This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor – which makes it one of the fastest baked fruit desserts imaginable.
|2 lb (900 g) young green gooseberries, topped and tailed|
|4 oz (110 g) caster sugar|
|2 tablespoons elderflower cordial|
|For the topping:|
|8 oz (225 g) plain flour, sifted|
|½ level teaspoon salt|
|3 level teaspoons baking powder|
|4 oz (110 g) ice-cold butter, cut into pieces|
|6 fl oz (170 ml) buttermilk or fresh milk|
|6 demerara sugar cubes, crushed coarsely, or 1 heaped teaspoon loose sugar|
|Pre-heat the oven to gas mark 7, 425°F (220°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a baking dish about 9 inches in diameter and 2½ inches deep (23 cm in diameter and 6 cm deep).|
This recipe is taken from Delia Smith’s Summer Collection.
All you do is arrange the fruit, caster sugar and elderflower cordial in the baking dish, then get on with the topping.
Place the sifted flour, salt, baking powder and butter (first cut into chunks) into the goblet of a food processor. Then switch on and give it a pulse (on/off) action several times until the mixture resembles fine breadcrumbs.
Then pour in the buttermilk and switch on again briefly until you have a thick, very sticky dough.
Now spoon tablespoons of the mixture over the fruit – the more haphazardly you do this, the better.
Lastly sprinkle the crushed sugar over the top of the dough, then pop the dish on to a high shelf in the oven for 25-30 minutes or until it is a crusty golden brown.
Serve it warm from the oven with (if you want a real treat) Gooseberry and Elderflower Ice Cream.
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This ice cream is unbelievably good. Perhaps one of the best treats of early summer would be to serve A Very Easy One Crust Gooseberry Pie accompanied by home-made ice cream: what a combination!
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