RECIPE NOTE: Although tempting, try not to peek at your sponges as they cook. All the trapped steam will escape and prevent your puddings from puffing up.
RECIPE NOTE: This pudding is very forgiving, as it can happily stand at your table for a good 10-15 minutes before the lovely sauce soaks into the sponge.
“This pudding hits all the right notes – crunchy on the outside and super-fudgy in the middle, with an irresistibly DECADENT sauce.”
Tracey Pattison | FOLLOW ME: @tracey.pattison
BERRY & GINGER COBBLER PUDDING
SERVES 6
You’ll need a 24cm wide, 3L ovenproof dish.
1kg frozen mixed berries
½ cup (85g) crystallised ginger, finely chopped
2 tsp vanilla bean paste
1 tbs caster sugar, plus ⅓ cup (75g) extra
1 cup (150g) self-raising flour
3 tsp ground ginger
80g chilled unsalted butter, chopped
1 egg, at room temperature, lightly beaten
¼ cup (60ml) milk
⅓ cup (35g) natural sliced almonds, toasted, to serve
Butterscotch or ginger-flavoured ice cream, to serve
Preheat oven
