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This fresh recipe has been extracted from the Yates Garden Fresh Cookbook, published by HarperCollins.
Somewhere between a fruit cobbler and a crumble, this is a moist and crumbly cake-come-pudding. Serves 4-6
When blackcurrant harvest season comes around, this dish is an absolute winner. If you'd like to find out how to grow your own blackcurrants, check out our advice here.
Ingredients:
- 110g sugar
- 110g flour
- 70g butter
- 1 large egg, beaten
- 180g blackcurrants
Method:
- Preheat oven to 180°C.
- Put the sugar in the food processor bowl and whizz for a few seconds to make it finer (or use caster sugar).
- Put the sugar, flour and butter in a bowl and rub the butter until the mixture is crumbly.
- Add the beaten egg and mix.
- Add the fruit and fold everything gently together then tip into a lightly greased, ovenproof dish – Pyrex or china, not metal – and bake for 40- 45 minutes.
- Serve with whipped cream.
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