Sweet treat a win­ner

Auckland City Harbour News - - NEWS -

250g frozen mixed berries 4 cooking ap­ples, peeled, cored and thinly sliced 2 strips or­ange zest Juice of or­ange

cup wa­ter 2 tea­spoons but­ter

cup caster sugar Top­ping: 225g self-rais­ing flour 1 tea­spoon ground gin­ger 75g caster sugar 50g chilled but­ter, cubed 1 egg, lightly beaten 3-4 ta­ble­spoons milk 1 tea­spoon white sugar for sprin­kling Heat oven to 220°C. Grease a large bak­ing dish, about 2 litres ca­pac­ity. Place frozen berries, sliced ap­ples, or­ange zest, juice and wa­ter in a saucepan, cover and sim­mer for 8-10 min­utes. Re­move zest and dis­card. Stir in but­ter and sim­mer un­cov­ered for 5 min­utes. Add caster sugar and cook, stir­ring, un­til sugar dis­solves. Spoon mix­ture into bak­ing dish. Top­ping: Sift flour and gin­ger into a large bowl and mix in caster sugar. Add but­ter and rub in us­ing fin­gers un­til you have a crumbly mix­ture. Add egg and enough milk to make a soft dough. On a lightly floured sur­face, press out dough to 1cm thick, roughly in the shape of the bak­ing dish. Us­ing a small, round cookie cut­ter, cut out cir­cles to cover the fruit. Re-roll scraps to make ad­di­tional rounds. Bake 10 min­utes then re­move pud­ding from the oven and lower tem­per­a­ture to 190°C. Sprin­kle sugar on top of cob­bler then re­turn to oven and bake 10 min­utes or un­til top­ping is risen and golden. Serve with custard, ice­cream or pour­ing cream. Serves 6

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