Raspberry & redcurrant cobbler

• redcurrant↗200g g
• raspberries↗500g g
• orange juice
• caster sugar tbsp
• cold butter↗85g g

  cubed

• self-raising flour↗200g g
• soft brown sugar↗100g g
• full-fat milk↗150ml ml
• demerara sugar↗2 tbsp tbsp
• crème fraîche↗

  or ice cream, to serve

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off – this will make them nicer to eat.

2. 2

   Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.

3. 3

   To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.

4. 4

   Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.