I have been known to go on about this book on occasion, but it is such a beauty that, what the heck, I’m going to do it again. A few weeks ago my lovely friend Laura invited me and Suz over for tea. Having spotted Leon’s Strawberry and Blueberry Cobbler in Leon’s Baking and Puddings, I offered to make dessert. The cobbler turned out to be the perfect late-summer recipe: quick and easy, using up seasonal fruit and creating the smallest amount of cooking-induced stress possible. Hooray! My favourite part was probably pouring the CREAM into the cobbler mixture (yes, I said cream); it felt very naughty and definitely evens out the smug goodness of the fruit.
And it really was! The fruit oozed together upon cooking to make a big, jammy hotpot. The scone-like cobblers on top turned golden-brown and crumbly, and soaked up all the fruity juices. The recipe in the Leon book uses gluten-free flour and baking powder, however I’m including the version I made, with regular flour and baking powder. Our cobbler was served with generous helpings of double cream, red wine and conversation. We all went back for seconds, and I’m pretty sure Laura had it for breakfast the next day, too. Well, why on earth wouldn’t you?
Strawberry and Blueberry Cobbler
from the Leon Baking and Puddings Book
500g strawberries, hulled and quartered
50g caster sugar
4 tablespoons cornflour
200g self-raising flour
2 teaspoons baking powder
a large pinch of salt
50g unsalted butter, cut into small cubes
150ml double cream, plus extra for topping
– Heat the oven to 180°C/350°F/gas mark 4. Combine the berries, sugar and cornflour and put into a deep 1-1.5 litre baking dish.
– Put the flour, baking powder, salt and butter into a bowl and use the back of a fork to break up the cubes of butter into tiny pieces. Pour over the cream (YES!) and mix until it all comes together.
– Press the topping into a ball and place onto a floured work surface. Let the mixture rest for 10 minutes, then roll out to a 2cm thickness and cut out circles with a biscuit cutter.
– Lay the circles flat on top of the fruit and brush with the extra cream. Bake in the oven for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown.