My husband, a lover of all apple-related desserts, says this is his new favourite Sunday lunch pudding. New to us, he means, because fruit cobblers have been around for years. For some reason they did not feature in my repertoire. Until now. I’ve made a couple of cobblers in recent weeks and my husband’s at the “I could eat this every week” stage. He’s even sent a photo to our youngest, who’s returning home from university for the Easter holidays soon, telling him what a treat he has in store. Who would not want to cook for someone so enthusiastic and complimentary?
When researching cobblers I started off with Delia, then found a Mary Berry example and a couple of other online recipes, and came up with this. I plan to vary it according to available ingredients; apple and blackberry would definitely work, as would rhubarb and ginger.
- 150g self-raising flour
- 50g cold butter, cubed
- 50g caster sugar
- 1 egg, beaten
- 4 tbsp milk
- 3 or 4 large Bramley apples
- A handful or two of sultanas
- 1 heaped tsp ground cinnamon (to get a strong and fresh cinnamon flavour we buy cinnamon sticks from Cinnamon Hill and grate them as and when required)
- 75g demerara sugar
- Make the cobbler first by placing the flour and butter in a large mixing bowl and rubbing the butter in until it resembles breadcrumbs. You can of course do this in a food processor, but it’s very quick by hand
- Stir in the caster sugar
- Add the egg and milk and combine until it’s like wet scone mixture
- Peel and slice the apples and place in a dish. You can grease it if you like but I don’t and it’s been fine
- Stir in the cinnamon, sultanas and Demerara sugar
- Place dollops of the cobbler mixture on top of the apples; there will be gaps
- Bake in the baking oven for 30 minutes or so until the top is golden brown and the apples are soft
- Serve warm with cream
I don’t see myself as much of a maker of puddings or desserts; I’m nervous about pastry and anyway, during the week there simply isn’t time to make a dessert. In all honesty I’d rather bake a cake to have with a cup of tea in the afternoon and then just eat some chocolate to satisfy my sweet tooth at the end of a meal. But, as I wrote here, I’m not eating chocolate anymore.
On Sundays, as I think I’ve mentioned before, my mother-in-law usually makes a pudding for us all. I’ll make one if we have friends round or to take to friends if we’re invited to lunch or supper. I’ll also make a dessert when it’s my turn to host book club or film club.
Raspberry and Cinnamon Torte
The raspberry and cinnamon torte I wrote about in my tumblr days is one of our favourites:
This bakewell cake by Fay Ripley, which my Twitter friend @lesleyj28 alerted me to recently, could serve as a dessert or a teatime cake. I pounced on the recipe because it contains everything that’s delicious and good about a bakewell tart (almonds, raspberry jam!) but no pastry. I love pastry but (see above) don’t love making it. Without the need to make pastry, this cake is mixed and baked in no time. I used to watch Fay Ripley in Cold Feet on the telly (LOVED it) and had heard about her recipes but had not tried them before. As I began to make this, I realised how similar it is to my torte. It is a little more “cake-y” (two eggs instead of one), has jam in it and doesn’t contain cinnamon but apart from that it’s the same. In fact, if I made it again, I’d probably replace the vanilla extract with cinnamon, but that’s just my personal preference. Also – a small point – I didn’t have any flaked almonds in the cupboard so scattered over chopped almonds instead: a poor compromise on Fay’s recipe, we later all agreed.
- 150g butter, softened
- 150g golden caster sugar
- 150g SR flour
- 150g ground almonds
- 2 large eggs
- 1 tsp vanilla extract
- 6 tsp raspberry jam
- 150g raspberries (I used frozen because it was all I had)
- 50g flaked almonds
- Grease a 22cm springform tin and base-line with bake-o-glide or baking parchment
- In a mixer, food processor or with an electric hand whisk combine the butter, sugar, flour, almonds, eggs and vanilla extract (oh how I love the all-in-one method!)
- Place half the mixture in the cake tin, smoothing it out, and dot the raspberry jam over, half a teaspoon at a time. Scatter the raspberries over
- Drop spoonfuls of the remaining mixture over the fruit but don’t worry if there are gaps; it will spread in the oven
- Scatter over the flaked almonds
- Bake for about 40 minutes in the Aga baking oven (or a little longer in a conventional oven at 180ºc). Not easy to test this cake with a skewer because the raspberries make it a little wet in the middle. It should be golden brown and springy to touch when done
Couldn’t be simpler.
I love making raspberry muffins too, although I see them as more of a coffee or teatime thing than a dessert. I also wrote about these on my tumblr: