Name: Strawberry & elderflower cobbler
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 kg strawberries, large ones halved -; 1 vanilla pod, split open -; 1 lemon, zested and juiced -; 40g light brown soft sugar -; 80ml elderflower cordial -; 1½ tbsp cornflour -; clotted cream or vanilla ice cream, to serve -; 150g self-raising flour -; 50g golden caster sugar -; 100g unsalted cold butter, cut into cubes -; 80-100ml buttermilk -; 30g demerara sugar -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry & elderflower cobbler

1. 1 kg strawberries, large ones halved -

2. 1 vanilla pod, split open -

3. 1 lemon, zested and juiced -

4. 40g light brown soft sugar -

5. 80ml elderflower cordial -

6. 1½ tbsp cornflour -

7. clotted cream or vanilla ice cream, to serve -

8. 150g self-raising flour -

9. 50g golden caster sugar -

10. 100g unsalted cold butter, cut into cubes -

11. 80-100ml buttermilk -

12. 30g demerara sugar -

How to cook deliciously - Strawberry & elderflower cobbler

1. Stage

Heat the oven to 200C/180C fan/gas 6. Toss the strawberries in an oval, roughly 25cm, ovenproof dish with the vanilla, lemon, sugar and cordial. Roast in the oven for 10 mins, or until the strawberries are jammy but holding their shape. Remove the vanilla pod and discard. Mix a little of the strawberry juices into the cornflour, then add the cornflour mixture to the strawberries, combining well.

2. Stage

For the cobbler topping, toss the flour with the sugar and a pinch of salt. Rub the butter into the flour mixture using your fingertips, then swiftly stir in 80ml buttermilk. If it looks dry, stir in the remaining 20ml. Spoon the cobbler mix over the strawberry base (about eight large spoonfuls), sprinkle over the demerara sugar and bake for 25-30 mins, or until the topping is lightly golden brown. Leave to rest for 10 mins, then serve with clotted cream or ice cream. Twist it Summer berries: Use a mixture of summer berries and up the sugar to 60g. Frozen summer berries work well – just leave out the cooking time for the fruit in step 1, toss the berries with the vanilla, lemon, sugar and cordial, then follow the method from step 2. Peach melba: Slice 3 ripe peaches and toss them with 400g raspberries in step 1 for a peach melba twist. Remove the elderflower cordial if doing this twist, and top the cobbler with flaked almonds before baking. Gooseberries: Simply use the same quantity of gooseberries and cordial, but increase the amount of sugar to 80g.