Cooking time : 30 -35 minutes Serves 4
(1) For the fruit mixture
Cherries 450-675 g/1-1½ lb or 1-1½ lb American
(2) water 3 tbsp or 4 tbsp
(3) Sugar 75 g/3 oz or 6 tbsp
(4) For the cobbler:
Self raising flour 175 g/6 oz or 1½ cups
(5) Butter or margarine 40 g/1½ oz or 3 tbsp
(6) sugar 50 g/2 oz or 1/4 cup
(7) Milk to bind or to bind
(8) To glaze :
Milk 1 tbsp or 1 tbsp
(9) Sugar 25 g/1 oz or 2 tbsp
or plain (all purpose) flour with 1 ½ teaspoons baking powder.
Put the cherries into the pie dish with the water and sugar.Put a piece of foil or grease proof (waxed) paper over the fruit so it does not dry.Cook in the center of a moderate oven , 180° C/350° F Gas mark 4,for approximately 15 minutes..
Sift the flour into a bowl. Rub in the butter or margarine until the mixture looks like fine breadcrumbs.Add the sugar and enough milk to bind to a soft rolling consistency. Roll out until about 1.5 cm/ ½ inch thick. Cut into small rounds and brush these with milk;sprinkle with the sugar.Place them on top of the hot half cooked fruit .Raise the oven heat to hot,220°C/425 °F Gas mark 7,put the cobbler in the centre of the oven and cook for approximately 15 to 20 minutes.Serve hot with cream.
Most other fruits can be used to make this simple pudding.If using soft fruit,such as
redcurrants,.Just add sugar and precook for about 10 minutes.