Recipes

Orchard Fruits Cobbler with Cider Cream Sauce

Delight your loved ones (if you can bring yourself to share) with this delicious bake. It is a fan favourite of our Principal Fiona’s husband, Charles! It takes a half hour of prep and oven time as laid out below. Although we need to warn you, it won’t last long as you won’t be able to resist going in for seconds.

This is a wonderful pudding to make as the year moves into the season of Orchard Fruits. You can choose what fruits to put in here, apples, pears, plums, greengages and damsons but you can also add peaches, nectarines and apricots. The batter is put onto the top of the fruit in spoonfuls so that the finished dish resembles a cobbled road. 

Ingredients

Serves 6 

500g plums 

3 pears 

3 apples 

300mls Cider 

2 tablespoons soft dark brown sugar 

60g caster sugar 

110g butter, softened 

2 eggs, beaten 

1 teaspoon vanilla extract 

180g plain flour 

1 teaspoon baking powder 

Pinch salt 

180mls natural yogurt 

 

To serve: 

290mls double cream 

Instructions

  1. Set the oven to 190C/Fan oven 170C/ gas mark 5. Grease a baking dish measuring approximately 22x22cm. 
  2. Wash and cut the plums in half and remove the stones. Peel the pears, cut into quarters and cut each quarter in 3 pieces. Peel the apples, cut into quarters and cut each quarter in 3 pieces. Put the fruit, cider and brown sugar into a saucepan and bring to the boil. Turn the heat down and simmer for 5 minutes. Remove the fruit with a slotted spoon and put into the prepared dish. Turn up the heat under the cider and fruit juices and boil until reduced to approximately 75 -100mls (5 to 7 tablespoons). Allow it to cool down completely. 
  3. Put the butter into a bowl and add the caster sugar. Beat together until light and fluffy. Add the eggs gradually beating well between each addition. Add the vanilla extract. 
  4. Sift the flour, baking powder and salt into the bowl and start to fold in. Before it is completely folded in mix in the yogurt. Mix in quickly – don’t over mix. 
  5. Spoon the batter over the fruit, it doesn’t matter if the fruit shows through in places, and place in the preheated oven. Bake for 45 minutes – 1 hour. It is cooked when a knife inserted in the middle comes out with no uncooked mixture on it. 
  6. Meanwhile whisk the cream until just holding its shape. Add the cooled cider juices and whisk until it holds its shape. Chill until ready to serve. 
  7. Serve a portion of the orchard cobbler with a dollop of the cider cream beside it. 

Now enjoy!

If you liked the recipe or have any questions at all, feel free to email us at info@entcs.co.uk and we’ll be happy to help! Share your creations using our #ENTCSCreations hashtag on Instagram. Check out our other recipes by visiting our Recipe tab.