Strawberry & elderf lower cobbler

A popular dish in North America, a cobbler has a fruit filling with a fluffy dumpling-like scone topping. I’ve used strawberries and elderflower in mine, a combination that sings of June and early British summertime. Serve with a big scoop of vanilla ice cream or clotted cream for an easy and satisfying pud.

SERVES 6-8 PREP 15 mins COOK 40 mins EASY V

❄ fruit base only (see tips, right)

1kg strawberries, large ones halved

1 vanilla pod, split open

1 lemon, zested and juiced

40g light brown soft sugar 80ml elderflower cordial

1½ tbsp cornflour clotted cream or vanilla ice cream, to serve

For the topping

150g self-raising flour

50g golden caster sugar

100g unsalted cold butter, cut into cubes

80-100ml buttermilk

30g demerara sugar

1 Heat the oven to 200C/180C fan/ gas 6. Toss the strawberries in an oval, roughly 25cm, ovenproof dish with the vanilla, lemon, sugar and cordial. Roast in the oven for

10 mins, or until the strawberries are jammy but holding their shape. Remove the vanilla pod and discard. Mix a little of the strawberry juices into the cornflour, then add the cornflour mixture to the strawberries, combining well.

2 For the cobbler topping, toss the flour with the sugar and a pinch of salt. Rub the butter into the flour mixture using your fingertips, then swiftly stir in 80ml buttermilk. If it looks dry, stir in the remaining 20ml. Spoon the cobbler mix over the strawberry base (about eight large spoonfuls), sprinkle over the demerara sugar and bake for 25-30 mins, or until the topping is lightly golden brown. Leave to rest for 10 mins, then serve with clotted cream or ice cream.

GOOD TO KNOW folate • fibre • vit c • 1 of 5-a-day

PER SERVING (8) 290 kcals • fat 11g • saturates 7g • carbs 41g • sugars 25g • fibre 6g • protein 3g • salt 0.2g