Cosy classic PUDDINGS

Indulge yourself with these sweet, comfort food favourites from the Test Kitchen

- ROSIE BENSBERG

PEAR AND BLACKBERRY COBBLER

A light and fluffy cobbler that complements the gently spiced seasonal fruits underneath.

SERVES 6

• 2 pears, peeled, cored and sliced
• 450g (1lb) blackberries
• 60g (2oz) golden caster sugar
• 1 level tbsp cornflour
• ½tsp mixed spice

For the cobbler:

• 150g (5oz) self-raising flour
• 60g (2oz) butter, chilled, cut into small chunks

• 100g (3½oz) golden caster sugar

• 100ml (3½fl oz) buttermilk
• 1 level tbsp golden granulated sugar

1 Heat the oven to 200C/ Gas 6. Put the prepared pears and blackberries a bowl, sprinkle with the sugar, cornflour and mixed spice, and gently mix together. Transfer the fruit mixture to a buttered, 1.25-litre (2pt) ovenproof dish.

2 For the cobbler, put the flour into a food processor with small chunks of the butter and pulse for a few seconds until it resembles breadcrumbs. Add the caster sugar and buttermilk, and whizz briefly to make a soft dough.

3 Pull off clumps of the dough and put them on top of the fruit, but don’t cover the fruit completely. Sprinkle with the granulated sugar and bake for 35-40 mins, until the fruit is tender and the topping browned.