Name: Raspberry & redcurrant cobbler
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 200g redcurrant; 500g raspberries; juice 1 orange; 2-4 tbsp caster sugar; 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

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

step 1
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.
step 2
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.
step 3
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.
step 4
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.