British Summertime Blues
Blueberry Cobler
Whilst I love the theory of baking, the reality is a nightmare of equipment and mess in the sweltering heat in the kitchen rather than the garden in our hammock. 2020 really has put things in perspective, for myself at least and anything too complicated is swiftly scratched of my culinary dance card. That said, it is summer and a pudding is always welcome, more so this year as I am comfort eating, as I impatiently await for our much needed summer staycation at Fritton Lakes Retreat, I was taken back with their luxury cabins in the heart of a pioneering thousand-acre rewilding project in Norfolk. I intend to get involved in all the healthy activities, swimming, yoga, paddleboarding but in true holiday spirit will probably do none of it, but the landscape is stunning and honestly just breathing that fresh country air is all a city lad like me needs at the moment. Six more sleeps!!!!
Back to baking, this is the simplest recipe however looks the labour intensive part, it is a favourite I picked up from one of my Ivy Chef’s a decade ago and has that understated effortless elegance that becomes British blueberry cobbler, a classic … enjoy!
Ingredients:
- 1 cup self-rising flour
- 200gr brown sugar & 50gr brown sugar keep separate
- 1 cup milk
- 200gr of salted butter, melted
- 1 vanilla pod (scrape) or vanilla extract
- 2 cups fresh blueberries
Instructions:
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Preheat oven to 180C
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Line or spray a 9 inch square baking dish or any favourite dish of similar size.
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In a bowl, mix together the flour with 200gr of sugar, add milk and then pour in the melted butter and add the vanilla and combine everything.
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Pour mixture in baking dish and throw in the the blueberries. Sprinkle the 50gr of sugar on top and bake for 45-60min, the top will become a golden brown and if you prick it with a toothpick will comes out clean.
Serve
- Generous helping, top with assorted berries and a scoop of great quality of ice cream or clotted cream even.