Ingredients:
- 200g redcurrant
- 500g raspberries
- juice 1 orange
- 2-4 tbsp caster sugar for the cobbler
- 85g butter
- 200g self-raising flour
- 100g brown sugar
- 150ml milk
- 2 tbsp granulated sugar
Method:
- Preheat your oven to 190°C (170°C fan) or gas mark 5. If your redcurrants are still attached to their stalks, gently run each stalk through the tines of a fork to release the berries. For a more refined presentation, you can take a moment to pinch off the tiny end stalks—this extra step makes them more enjoyable to eat.
- In a 1-litre baking dish, combine the redcurrants and raspberries. Pour over the orange juice and sprinkle most of the sugar on top. Before adding all the sugar, taste a raspberry to check its sweetness and adjust as needed.
- For the cobbler topping, blend the butter, flour, soft brown sugar, and a pinch of salt in a food processor until it resembles fine breadcrumbs. Stir in the buttermilk or milk to create a very soft, spoonable dough.
- Spoon dollops of the dough over the fruit, leaving some gaps for the juices to bubble through, and sprinkle with granulated sugar for a sweet, crisp finish. Bake for 55 minutes, or until the top is golden brown and fully cooked, with the fruit bubbling underneath.
Serve warm and Enjoy!
