posted by Angel 04-09-102 1:58 AM
A country dish with a short scone topping over blackberries cooked in their own juice. The scone topping mounds up, looking very like cobblestones, which may be the origin of the name. It reheats well.
900g (2 lb) blackberries, washed and sorted
110g (4 oz) sugar
1 tbsp plain flour
225g (8 oz) self-rising flour
75g (3 oz) granulated sugar, plus extra for sprinkling
50g (2 oz) butter
Milk - to mix
First put the fruit in a large pie dish with the sugar mixed with the tablespoon of plain flour. Cover with foil and bake in a very slow oven until the juice runs and the fruit is tender. Then take it out of the oven and turn up the heat to 220 °C / 425 °F / Gas 7.
Sieve the self-raising flour and the granulated sugar. Rub in the butter. Add the beaten egg and a little milk and mix to a light dough.
Roll out to fit the pie dish, then cut squares about 4 cm (11/2 inch) across. Place these on top of the fruit, put the whole dish in the oven and bake for 10 minutes. Sprinkle the top with granulated sugar and bake for a further 5 minutes at 190 °C / 375 °F / Gas 5.
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