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Gooseberry and elderflower cobbler

Simon Rimmer from Great Food Live
For a traditional pudding with a modern twist, try Simon Rimmer's delicious cobbler with lashings of smooth vanilla and lemon grass custard

Gooseberry and elderflower cobbler

Method

1. Preheat the oven to 200C/gas 6.

2. Combine the fruit, cordial and sugar, and arrange in the bottom of an ovenproof dish.

3. In a blender, pulse together the flour, baking powder, salt and butter. When it looks like breadcrumbs, add the buttermilk and blend some more until it forms a sticky dough.

4. Spoon dollops of the dough on top of the fruit, sprinkle with sugar and bake for 25 minutes until crisp and golden.

5. In a saucepan, bring the milk, vanilla and lemon grass to scalding point. Whisk the eggs and sugar together in a bowl, then pour the milk onto the eggs and whisk until blended together. Return to the pan and heat gently, stirring continually, until the custard thickens to a sauce consistency.

6. Divide the cobbler into portions and serve hot with the custard sauce.