Raspberry & redcurrant cobbler

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Source

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

Method

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.

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.

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.

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.