Damson cobbler
COOKING TIME 25–30 MINUTES
SERVES 6–8
700g (1½lb) damsons, halved and stoned
75g (3oz) soft light brown sugar
75g (3oz) unsalted butter
175g (6oz) plain flour
2 tsp baking powder
Pinch of salt
125ml (4½fl oz) milk
1 tbsp demerara sugar
Thick cream, to serve
PUT THE DAMSONS and soft brown sugar in a large saucepan and slowly bring to the boil. Cover with a lid and simmer for 3–4 minutes, then remove from the heat and allow to cool in the pan for 45–60 minutes. Pour the cooled fruit into a 23cm (9in) ovenproof baking dish, approx. 6cm (2½in) deep.
PREHEAT THE OVEN TO 220°C (425°F), Gas Mark 7. Make the cobbler topping by using your fingertips to rub the butter into the flour, baking powder and salt until they resemble fine breadcrumbs. Alternatively, do this in a food processor. Stir in the milk until you a have a sticky, dough-like mixture.
SPOON THE TOPPING over the fruit in dollops and sprinkle with the demerara sugar. Bake in the oven for 25–30 minutes, or until golden. The cobbler is best served warm with thick cream.
There are two theories on the name of this pudding. Some say it’s because the finished pudding resembles street cobbles. Others believe the pudding was ‘cobbled’ together with whatever was to hand, by British colonists with no access to their traditional ingredients. Cobblers were promoted by the British Ministry of Food during the Second World War, since they are hearty and filling, but could be made with margarine instead of heavily rationed butter.