ingredients
2 pound rhubarb
1 pound Bramleys or other tart apples
6 tbsp golden superfine sugar
4 tbsp All purpose flour
1 tbsp cornstarch
1/2 tsp ground ginger
knob of butter
grated zest of 1 orange
COBBLER
1 1/2 cups All purpose flour
2 tsp baking powder
pinch of salt
1/3 cup butter, diced
3 tbsp golden superfine sugar
1/2 cup buttermilk (or whole milk plus a squeeze of lemon juice)
GLAZE
2 tbsp heavy cream
1 tsp raw sugar
method
1. Cut the rhubarb into 1 inch lengths. Peel, quarter, core and slice the apples. Put the fruit, sugar, flour, cornstarch, ginger, butter and orange zest in a 10 inch shallow ovenproof dish, toss to mix and set aside.
2. To make the cobbler dough, sift the flour, baking powder and salt together into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the milk and mix with a knife to a soft dough.
3. Spoon the dough on to the fruit in clumps, making sure it doesn't completely cover it. Mix the cream with the raw sugar and drizzle over the top.
4. Stand the dish on a baking tray and bake at 220°C (400°F) for 10 minutes. Lower the oven setting to 190°C (170°C fan oven) and bake for a further 20-30 minutes or until the cobbler is puffed and brown and the fruit is just soft.
5. Leave the pudding to stand for 10 minutes before serving, with pouring cream or custard.
