Toffee Fruit Cobbler Recipe

Toffee Fruit Cobbler Recipe

Ingredients : Serves 4

100 g/4 oz/0.5 cup butter or margarine

175 g/6 oz/1.5 cups self-raising (self-rising) flour
150 ml/0.25 pt milk
2 cooking (tart) apples, peeled, cored and sliced
15 ml/1 tbsp water
400 g/14 oz/1 large can of raspberries, drained
150 ml/0.25 pt double (heavy) cream

25 g/1 oz/2 tbsp demerara sugar

Method :

Rub 50 g/2 oz/0.25 cup of the butter or margarine into the flour until the mixture resembles fine breadcrumbs. Mix to a soft dough with the milk, then roll out on a lightly floured surface and cut into 5 cm/2 in rounds. Place them on a greased baking (cookie) sheet and bake in a preheated oven at 220C/425F/gas mark 7 for 10 minutes until golden. Meanwhile, cook the apples in the water for 10 minutes until soft, then drain away any excess juice, stir in the raspberries and spoon the fruit into a flameproof bowl. Split the scones, spread with the remaining butter or margarine and arrange round the edge of the dish. Pour the cream in the center and sprinkle with the sugar. Place under a hot grill (broiler) for a few minutes until the sugar has caramelized, then serve immediately.

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