Time for sweets! The kitchen was a mess from an earlier baking foray (by persons who shall remain nameless) when the need to bake hit me. Not particularly wanting to clean up trays to bake biscuits on before I even started, I opted for a dessert (then cleaned everything afterwards). I enjoyed this recipe; it was certainly different from the normal cobber recipes that I have tried previously. I will cook it again but try different fruits next time. Berries whilst lovely, can be a bit overpowering for me at times so I would like to experiment with different flavours, I am thinking apricot for a start.
We had this with cream or ice cream depending on preference. The syrup absorbed into the dish completely and as I noted below, I didn’t bother to sugar the top, it was sweet enough for my tastes as it was. The sugar on top would have given the top a caramel crunch which would have been a lovely but over the top edition to something already so sweet.
1 cup butter, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour
1/3 cup milk, room temperature
2 cups fresh or frozen berries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
In a 25cm round or oval baking dish, melt 1/2 cup butter; set aside.
In a saucepan, heat sugar and water until sugar melts; set aside.
Place flour in a mixing bowl; cut in remaining butter until fine crumbs form.
Add milk, stirring with a fork until dough leaves sides of bowl.
Turn out onto a floured surface; knead three or four times.
Roll out to an 20x25cm rectangle 5mm thick.
Spread berries over dough; sprinkle with cinnamon.
Roll up, jelly-roll style. Cut into 5mm thick slices.
Carefully lay slices in baking dish over butter.
Pour sugar syrup around slices (syrup will be absorbed).
Bake at 180C for 45 minutes.
Sprinkle sugar over top and bake 15 minutes more. (I didn’t bother with this step)
Serve warm or cold.