This low-fat and satisfying cobbler is the proper approach to finish a roast lunch with mates in summer season
- Prep:10 minutes
- Prepare dinner:30 minutes
- 750g , washed, topped and tailed
- 100gcaster sugar
- 1 tspgrated root ginger
- 3 tbspelderflower cordial
- 140gplain flour
- 2 tspbaking powder
- 25gbutter
- 25gcaster sugar
- 150mlbuttermilk
- 1 tbspdemerara sugar
- STEP 1
Warmth oven to 190C/170C fan/fuel 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook dinner, coated, for five minutes till the berries start to pop. Tip right into a baking dish.
- STEP 2
Make the topping. Sift the flour, baking powder and a pinch of salt right into a mixing bowl. Rub within the butter till the combination seems to be like breadcrumbs, then stir within the caster sugar. Combine within the buttermilk to offer a smooth, sticky dough. Dollop spoonfuls on prime of the gooseberries, then sprinkle with the demerara. Bake for 25 minutes or till golden brown and crusty. Stand for five minutes, then serve with some low-fat ice cream, fromage frais or custard.
