It takes time on holiday to begin to relax, and after a week of using my down time to write up a project for work I now feel like I am beginning to get there.
Good sunsets help.
As do slightly apocalyptic walks with wild horses.
And good puddings.
I love the colours on the inside of the peaches, the rich purple bursting out, and the texture left on the inside when the stones are removed.
I’ve made this twice in the past ten days, so needless to say it has quickly become a firm favourite. What I really enjoy about it is the fact that it is a fruit pudding that doesn’t do too much to the fruit – the natural flavours and sweetness of the peach and raspberry remain the main attraction for this. The cobbler is a nicer – and better, in my opinion – version of a crumble. There is just enough bite to the cobbles, but they are soft and sweet and slide down a treat. Smooth, runny homemade vanilla custard compliments it perfectly.
Recipe after the jump….
Peach and Raspberry Cobbler
Recipe from here. First time I’ve ever bothered to bake something out of a newspaper.
110g soya spread, at room temp
40g caster sugar
230g self-raising flour
2 tsps whole milk
1) Preheat the oven to 170 C.
2) Beat together butter and sugar until smooth. Mix in the flour and then add the milk to give a smooth texture. Don’t over mix the dough or it will become to heavy.
3) Chop the peaches into quarters and peel away the skins. Place into a large oven-proof dish. Add the raspberries.
4) Scoop balls of the dough with a tablespoon and place them on top of the fruit. Don’t cover the fruit completely – let some show through the gaps of the cobbles.
5) Bake for around 40 mins until the fruit is soft and the cobbles are firm on the outside and turning golden.
6) Cool for 5 mins and serve with homemade custard.
I’m slightly addicted to making custard, ever since I got over that fear of it being lumpy and difficult to make. I care a lot less about the thickness of the custard when it is to go with a pudding and so end up just making it by intuition rather than by recipe, but it goes something like this.
4 egg yolks
120g golden caster sugar
1 tablespoon cornflour
vanilla pod or 1 teaspoon vanilla essence
1) Heat the milk in a pan on the hob, bringing it slowly to the boil. If using a vanilla pod, cut it in half and scrape out the seeds into the milk.
2) In a separate bowl, whisk together the egg yolks, sugar and caster sugar.
3) Once the milk is nearly at a boil, pour around a quarter of the hot milk into the egg mix, whisking it in so that the eggs are tempered. Once this has been whisked to a smooth mix, pour into the rest of the milk and return to the hob. If you are using vanilla essence, whisk in the vanilla essence at this point.
4) Keep on the heat and let the custard thicken, but don’t let it boil.