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English Gooseberry Cobbler

English Gooseberry Cobbler

Preparation Time: 20 - 30 mins
Cooking Time: 25 - 30 mins
  • 2lb (900g) green gooseberries topped and tailed
  • 4oz (110g) caster sugar
  • 2 tblsp elderflower cordial

For the topping:

  • 8oz (225g) plain flour, sifted
  • ½ tsp salt
  • 3 level tsp baking powder
  • 4oz (110g) cold butter, cut into pieces
  • 6fl oz (170ml) buttermilk or fresh milk will do
  • 2 heaped tsp demerara sugar - more if you like it sweeter

You will need a 9" x 2-3" deep baking dish


All you do is arrange the fruit, sugar and cordial in the dish, then get on with the topping.  Place the sifted flour, salt, baking powder and butter chunks into a food processor, switch on and give it a pulse ( on-off ) action several times until the mixture resembles fine breadcrumbs.  Pour in the buttermilk and switch on again briefly until you have a thick very sticky dough.

Now spoon tablespoons of the mixture over the fruit - the more haphazardly you do this the better.  Lastly sprinkle the demerara sugar over the top of the dough, then put the dish on to a high shelf in the oven for 25 - 30 mins or until it is a crusty golden-brown.  Serve warm with ice cream.

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