8 cups (900 g) 2 lb cooking (tart) apples
1/3 - 1/2 cup (75 - 100 g) 3 - 4 oz sugar
2 oz (50 g) raisins
1/3 - 1/2 cup (75 - 100 g) 3 - 4 oz sugar
2 oz (50 g) raisins
for the topping
2 cups (225 g) 8 oz self-raising flour
1 level tsp (5 ml) baking powder
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated) plus extra for sprinkling
1 banana about
125 ml (4 fl oz) milk plus extra for brushing
1 level tsp (5 ml) baking powder
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated) plus extra for sprinkling
1 banana about
125 ml (4 fl oz) milk plus extra for brushing
method
1. Peel and core the apples. Slice them into a saucepan and add the sugar, raisins and 30 ml (2 tbsp) water.
2. Cook gently, stirring occasionally, until the apples are just soft. Transfer to an ovenproof dish.
3. Set the oven at 230°C (450°F) gas 8.
4. Make the topping. Sift the flour and baking powder into a bowl. Rub in the butter or margarine until the mixture resembles fine breadcrumbs, then stir in the sugar.
5. Peel and slice the banana and add to the mixture, with enough milk to bind the dough.
6. Turn the dough out on to a lightly floured surface and knead it very lightly into a smooth ball.
7. Cut the dough into quarters, then cut each piece in half to make eight scones. Flatten each portion of dough into a round about 5 cm (2 inch)es in diameter.
8. Place the scones around the edge of the dish on top of the apples, overlapping them slightly.
9. Brush the scones with a little milk and sprinkle them with caster sugar.
10. Bake the cobbler for about 15 minutes, until the scones are well risen and browned.
2. Cook gently, stirring occasionally, until the apples are just soft. Transfer to an ovenproof dish.
3. Set the oven at 230°C (450°F) gas 8.
4. Make the topping. Sift the flour and baking powder into a bowl. Rub in the butter or margarine until the mixture resembles fine breadcrumbs, then stir in the sugar.
5. Peel and slice the banana and add to the mixture, with enough milk to bind the dough.
6. Turn the dough out on to a lightly floured surface and knead it very lightly into a smooth ball.
7. Cut the dough into quarters, then cut each piece in half to make eight scones. Flatten each portion of dough into a round about 5 cm (2 inch)es in diameter.
8. Place the scones around the edge of the dish on top of the apples, overlapping them slightly.
9. Brush the scones with a little milk and sprinkle them with caster sugar.
10. Bake the cobbler for about 15 minutes, until the scones are well risen and browned.
serving amount
serves 6 - 8
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