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I just tweeted about this recipe, but I thought it would be good to have a less ephemeral version of it too. This is my absolutely favourite thing to do with blackberries.

I can’t remember where I first found the recipe, and they don’t resemble the cobbler that is a big scone that goes on top of a casserole or pudding. The end result is actually a sort of chewy sweet yorkshire pudding.

The sweetness of the cobbler bit balances the sharpness of the blackberries so well. They are very easy to mix up and make, and tonight we ate them straight from the oven with extra thick double cream.

Ingredients

  • 200g caster sugar
  • 125g self raising flour
  • 250ml milk
  • 115g butter, melted
  • A 250ml cup of blackberries

Butter a 12 hole muffin tin (I find my standard metal one works best) and put the oven on at 180C. Melt the butter (I use the microwave on defrost, so it doesn’t splatter). Then mix the sugar, flour and milk to make a batter, and then the melted butter. Distribute the batter in the muffin tin – the holes will be almost full to the top. Then put the blackberries on the top of each cobbler – my blackberries were enough for 4 per cobbler.

Bake for 30 minutes, and then remove from the tin promptly. If you leave them in, they stick!

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