English Gooseberry Cobbler

Try this delicious cake recipe:

Preheat the oven to 220 °C.

Spread the fruit with the sugar as well as the elderflower syrup evenly in the baking pan (diameter about 23 cm, 6 cm height) and then cook the dough.

Put the sifted flour into the food processor form and add the salt, the baking powder and the butter cut into pieces. Turn the machine on and off at intervals until fine crumbles are formed. Then add the buttermilk and run the food processor briefly to form a thick, very sticky dough.

Evenly spread the dough by tablespoonfuls over the fruit – the more uneven, the better. Finally, sprinkle the crushed sugar over the top.

Place the give in the oven on one of the top racks for 25-30 minutes, until the batter is crisp and golden brown. Serve the cobbler warm directly from the oven.

It tastes especially delicious together with the gooseberry- elderflower ice cream (see recipe).

Variations: Rhubarb: use 900 g of rhubarb. Mix the grated zest of one untreated orange into the fruit and the grated zest of 1/2 orange into the batter. The amount of sugar used to sweeten the fruit remains unchanged.

Mixed fruit: 900 g of mixed fruit – plums, peaches, apricots, raspberries – and use only 50 g of sugar.

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