Ingredients
- 200g redcurrant
- 500g raspberries
- juice 1 orange
- 2-4 tbsp caster sugar
For the cobbler
- 85g cold butter, cubed
- 200g self-raising flour
- 100g soft brown sugar
- 150ml full-fat milk
- 2 tbsp demerara sugar
- crème fraîche or ice cream, to serve
Method
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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.
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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.
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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.
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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.