Damson cobbler
Search these little treasures out at farmers' markets for a real seasonal treat
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour
- Heat the oven to 190C/fan 170C/gas 5. Tip the damsons into a 1-litre baking dish and sprinkle over the sugar. Put the dish in the oven while you make the cobbler.
- To make the cobbler, whizz the butter, flour and sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make very soft, spoonable dough.
- Take the baking dish out of the oven and spoon blobs of dough over the damsons, sprinkle the cobbler with nuts and bake for 30-35 minutes, or until the damson mixture is bubbling and the cobbler is cooked through - test it with a skewer as you would a cake. Serve with crème fraîche or custard.
Per serving
437 kcalories, protein 5.4g, carbohydrate 76.1g, fat 14.4 g, saturated fat 7.3g, fibre 4g, salt 0.56 g
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7240/
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Ingredients
- 1kg damsons
- 100g golden caster sugar
COBBLER
- 80g butter , chilled and cut into cubes
- 200g self-raising flour
- 100g golden caster sugar
- 150ml buttermilk or milk
- a handful hazelnuts or cobnuts , roughly chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hourIngredients
- 1kg damsons
- 100g golden caster sugar
COBBLER
- 80g butter , chilled and cut into cubes
- 200g self-raising flour
- 100g golden caster sugar
- 150ml buttermilk or milk
- a handful hazelnuts or cobnuts , roughly chopped
Per serving
437 kcalories, protein 5.4g, carbohydrate 76.1g, fat 14.4 g, saturated fat 7.3g, fibre 4g, salt 0.56 g
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08 September 2009
Sam commented on this recipe
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12 September 2009
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15 September 2009
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