This low-fat cobbler will be the perfect way to end a summertime roast lunch with friends.
Spotlight Nutrient Unit Vitamin per serving
:kcal:255
:fats:4g
:saturates:2g
:carbs:53g
:sugars:34g
:fibre:4g
:protein:5g
Low in:salt :0.52g
Preparation time and cooking time
Prep: 10 minutes
Prepare dinner:30 minutes
Substances
750g, washed and topped with tail
100g caster sugar
1 tsp. grated root ginger
3 tbspelderflower cordial
The topping
140g plain flour
2 tsp baking powder
25gbutter
25g caster sugar
150mlbuttermilk
1 tbspdemerara sugar
Technique
STEP 1
Heat oven to 190C/170C Fan/Fuel 5. Put the ginger, elderflower, caster-sugar, and ginger in a pan with 4 tablespoons of water. Cook for 5 minutes, covered, until the berries begin to pop. Pour into a baking dish.
STEP 2
The topping is easy to make. Mix the flour with baking powder, a pinch of sea salt and baking powder. The butter should be rubbed in until the mixture resembles breadcrumbs. Stir in the sugar. Mix in the buttermilk until you have a soft, sticky dough. Dollop spoonfuls over the gooseberries and sprinkle with demerara. Bake for 25 minutes, or until golden brown and crusty. Serve with low-fat custard, fromage frais, or ice cream after five minutes.
