- 200g redcurrant
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…
- 500g raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2-4 tbsp caster sugar
For the cobbler
- 85g cold butter, cubed
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g self-raising flour
- 100g soft brown sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 150ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tbsp demerara sugar
- crème fraîche or ice cream, to serve
Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off – this will make them nicer to eat.
Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.