Winter Warmer - BLOG SIX in SEVEN DAYS

We are now on the home stretch. Just one day to go beyond today before my SEVEN BLOG session comes to a close. I’m looking forward to my one a week blog returning soon as this has been a big effort, especially with so much else happening in my life. I’m still looking for that elusive full time job (missed out on one role and awaiting a final interview for another) so let’s hope that something ‘gives’ soon.

I feel as though I have been bombarding you with sweet treats, and this blog is no exception. I have been asked (thank you Helen) to recommend a good dessert recipe and given that it is winter across Australia (some areas cooler than others, 9 degrees in Melbourne this morning although felt like around 5 to me) I can’t help but think of something a bit stodgy and hearty and British desserts tick all of the boxes in this department.

I made this recipe a few years ago and it still sticks in my memory. Even though berries aren’t readily available during the winter, the frozen ones in the supermarket really are particularly good. You can also substitute other ‘seasonal’ fruits like apples (so many varieties to choose from), strawberries and even blood oranges. Just pick things that have a juice component to them as this helps with the cooking process. Apples are such a great baked item. I was in Hobart last weekend and the selection of apples and pears available at Salamanca Markets was spectacular. The great thing is that you can bring these back into Victoria (but Tassie is quite particular in the reverse, and no food items can be taken into their own State). On a side note, I even got to see the Gourmet Farmer, Matthew Evans, working hard at his staff. I’d seen him on the SBS series but to see him ‘for real’ was a treat. The other treat, was a visit to MONA on the Sunday. If you have any interest in contemporary and uninhibited art, then this is the place for you!

Fruit Cobbler Recipe (a Jamie Oliver classic)

Ingredients

For the fruit:

2 apricots, stoned and sliced

1 pear, cored and thickly sliced

1 pint blackberries

1 pint blueberries

1 pint raspberries

1 stick rhubarb

5 tablespoons sugar

A good glug balsamic vinegar

For the topping:

125g butter, chilled

225 grams self-rising flour

70 grams sugar

A large pinch salt

130 millilitres buttermilk (you can make your own buttermilk by adding 1 teaspoon of vinegar to standard milk)

A little sugar, for dusting

Vanilla ice cream or double cream, as an accompaniment

Directions

Preheat the oven to 190 degrees C. Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.

Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.