Cherry cobbler

Cherry cobbler

How to Cook Desserts
Peter Cassidy

This is a very simple pudding that can be made with just about any type of soft fruit. The topping is essentially a soft scone mixture that spreads a little during cooking, to partially cover the fruit. Try adding chopped nuts and spices to the topping to add a different flavour and texture to the finished pudding. You will need a 1 litre shallow pie dish.


Quantity Ingredient
butter, to grease
1kg black cherries
2 tablespoons cornflour
3 tablespoons soft light brown sugar
2 tablespoons cherry brandy

For the topping

Quantity Ingredient
40g dried sour cherries
170g self-raising flour, plus extra to dust
pinch salt
60g unsalted butter
30g demerara sugar
150ml buttermilk
1 tablespoon milk
60g flaked almonds


  1. Heat the oven to 190°C. Grease the pie dish with butter.
  2. Pit the cherries and put them into a large bowl. Add the cornflour and light brown sugar and stir gently to coat the fruit evenly. Transfer to the pie dish and drizzle over the cherry brandy. Set aside while you make the topping.
  3. For the topping, chop the dried cherries roughly and put them in a small bowl. Pour over enough boiling water to cover them completely and leave to stand for 10 minutes.
  4. Meanwhile, sift the flour into a large bowl with the salt. Cut the butter into 1cm cubes and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar and make a well in the centre.
  5. Drain the dried cherries and add them to the well with the buttermilk. Stir briskly using a cutlery knife until the dough starts to come together. Gather it with lightly floured hands; it should be very soft and will feel quite sticky, but not wet.
  6. Drop unevenly shaped pieces of the dough, roughly 1 tbsp in size, onto the fruit, without completely covering the fruit, so the steam can escape through the gaps as it cooks. The dough will also rise and spread during baking.
  7. Brush the dough with the milk and scatter over the flaked almonds. Bake in the top third of the oven for 25–30 minutes, or until well risen, golden brown and the fruit is hot and bubbling up through the topping. Serve hot or warm.
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