Benjamina Ebuehi’s recipe for pear and coffee cobbler | Baking

We’re all acquainted with crumble, absolutely the traditional that may at all times have an area in my coronary heart. However a great cobbler is one thing I really feel deserves extra love – it’s simply as warming and cosy however with a softer, extra plush topping. This pear and occasional cobbler is what I’ll make for buddies preferring an even bigger topping-to-fruit ratio in a pudding, and it’s a winner each time.

Pear and occasional cobbler

Prep 20 min
Cook dinner 1 hr
Serves 8

For the topping
230g self-raising flour
50g caster sugar
2 tsp espresso powder
¼ tsp
120g chilly butter
, diced
180ml double cream
, plus additional for brushing

For the filling
6 ripe however agency convention pears

40g unsalted butter
70g gentle brown sugar
1 tsp
floor cardamom
1 tsp cornflour
Squeeze lemon
Demerara sugar
, to prime

Warmth the oven to 190C (170C fan)/375F/gasoline 5. Put the flour, sugar, espresso powder and salt in a bowl and blend to mix. Add the diced butter and use your fingertips to rub it into the flour.

Pour within the cream and stir with a desk knife till you get a shaggy dough. Flip it out on to a evenly floured floor and fold it in on itself just a few occasions to carry it collectively. Wrap in clingfilm and chill within the fridge when you make the filling.

Peel, core and roughly chop the pears, then put them in a big pan together with the butter, sugar, cardamom, cornflour and a squeeze of lemon juice. Cook dinner for 4 to 6 minutes till the pears have softened however are nonetheless holding their form.

Add the pears together with any juices to a 23-24cm-wide baking dish. Break up the topping into eight to 10 equal items (they don’t must be completely clean – the rougher the higher) then prepare them on prime of the pears, leaving loads of house between them to permit for spreading. Brush the tops with a little bit additional cream and sprinkle with demerara sugar. Bake for 45-50 minutes till golden and effervescent. Serve with cream or custard.

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