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Blackcurrant Cobbler Recipe
|Flour||8 Ounce (225 Grams)|
|Baking powder||2 Teaspoon|
|Cold unsalted butter||4 Ounce (100 Grams)|
|Caster sugar||3 Tablespoon|
|Double cream||2 Tablespoon|
|For the filling|
|Blackcurrants||2 Pound, removed from their stalks (1 Kilogram)|
|Caster sugar||2 Tablespoon (For Glazing)|
|Cream||2 Tablespoon (For Glazing)|
Calories 547 Calories from Fat 168
% Daily Value*
Total Fat 19 g29.3%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol 41 mg
Sodium 147.4 mg6.1%
Total Carbohydrates 90 g29.9%
Dietary Fiber 1.2 g4.9%
Sugars 24.4 g
Protein 7 g13.9%
Vitamin A 16.6% Vitamin C 456.2%
Calcium 22.8% Iron 25.2%
*Based on a 2000 Calorie diet
Rub in the butter till it resembles fine breadcrumbs, then add the sugar and bring the mixture together with the cream to form a soft dough.
Chill for 15 minutes or so in the fridge.
Heat the oven to 190°C/375°F/Gas Mark 5.
In a second bowl mix the blackcurrants with the sugar and flour and place in a large pie dish.
Break off pieces of dough and place them randomly over the fruit.
Brush them with cream and scatter over a little sugar.
Bake in the preheated oven for 40 minutes till the pastry is golden and the fruit bubbling.
Serve with cream, or better still, ice-cream.