BERRY-COBBLER() - BERRY COBBLER

BERRY COBBLER - Berry cobbler

This recipe was lifted from \fITV Guide\fR's series of recipes from television stars. It is similar to the recipe for Berry Pudding found in Edna Staebler's Food That Really Schmecks cookbook. I will list a few variations on it at the end.

INGREDIENTS (Serves 6)

100 g (½ cup)
sugar (for sprinkling)
1 l (4 cups)
berries (fresh or frozen)
190 g (1 cup)
sugar (for the batter)
100 g (1 cup)
all-purpose flour
7.5 ml (1½ tsp)
baking powder
2.5 ml (½ tsp)
salt
120 ml (½ cup)
milk
60 g (¼ cup)
butter (softened)

nutmeg

PROCEDURE

(1)
Preheat oven to 190°C .
(2)
Sprinkle 100 g of sugar on the berries, and place them in the bottom of a 2-liter baking dish.
(3)
Combine the remaining dry ingredients (flour, sugar, baking powder and salt).
(4)
Add the milk and softened butter, and beat well.
(5)
Spoon the batter over the berries. Sprinkle some nutmeg on top.
(6)
Bake for about 45 minutes.

NOTES
You can use pretty well any type of berry for the base. A favourite of mine is a combination of strawberries, raspberries, and blueberries.
The base of this turns out to be a bit thin and liquidy. If you strain the juice from the fruit, add a couple of tablespoons of flour to the juice, and then pour the juice over the fruit in the baking dish, the base will be semi-firm.
You do not need to sprinkle the full 100 g of sugar on the berries; with sweeter berries, much less will often suffice.
If you would like a sweeter, candy-like batter, try adding more sugar to the batter. I wouldn't recommend putting more than 250 g of sugar into the batter, though—the crust of the batter will be very candy-like, but the centre of the batter will not properly bake if you do.
RATING
Difficulty: easy. Time: 10 minutes preparation, 45 minutes baking. Precision: approximate measurement OK.
CONTRIBUTOR
Geoff Loker
University of Toronto, CSRI, Artificial Intelligence
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