Damson cobbler

Serves 6

1kg damsons, stoned and halved 100ml cold water 120g caster sugar 1 tsp vanilla bean paste 250g self-raising flour 1 tsp baking powder 75g chilled unsalted butter, cubed, plus extra for greasing 60ml milk, plus extra for brushing custard, to serve

Preheat the oven to 190°C/gas mark 5. Grease a 25cm round oven dish with the extra butter. Place the damsons in a large bowl and add the water, 4 tbsp of the caster sugar and the vanilla. Mix thoroughly and transfer to the oven dish. In the meantime, combine the remaining caster sugar, flour and baking powder in a large bowl. Add the cubed butter, then rub it into the dry mixture using fingers and thumbs. Mix in the milk with a metal spoon until it forms a soft dough. Scoop large spoonfuls of the batter on top of the fruit at regular intervals, covering the fruit almost completely. Brush the tops of the batter cobbles with the extra milk. Bake for 25 mins until the tops of the cobbler are golden. Serve with custard.