Recipe: Blueberry Cobblers

Filling

400 g fresh blueberries

40 g light brown sugar

1 tbsp cornflour

½ tsp vanilla extract

Cobbler Topping

150 g plain flour

60 g golden caster sugar

1 tsp baking powder

¼ tsp salt

70 g chilled unsalted butter, cubed

80 ml buttermilk or natural yogurt

1 small egg

2 tbsp demerara sugar

½ tsp cinnamon

To serve

Ice cream or double cream

Allergens highlighted in bold

Preheat the oven to CircoTherm® 165°C

Make the filling first. Mix together the blueberries, sugar, cornflour and vanilla extract in a bowl. Divide between four ramequins.

Next make the topping. Place the flour, sugar, baking powder and salt in a large bowl and mix together.

Add the butter, and rub, using your fingers until the mixture resembles large breadcrumbs.

Add the buttermilk, and using a butter knife, cut the mixture together, until combined. It should be dough-like, and a little sticky.

Pinch teaspoon-size pieces of the dough, and place on top of the blueberries in the ramequins in little blobs. Leave a few gaps so the blueberry mixture can bubble through.

Whisk the egg and lightly brush on top of the dough.

Mix together the demerara sugar and cinnamon and sprinkle on top.

Place in the oven with medium added steam, and bake for 20 minutes, until golden.

Serve topped with ice cream or a drizzle of double cream.