It is that glorious time of year again, when after putting in exactly no effort (baby, job, blog, new book, telly to watch, socializing… the list goes on) the garden is teaming with fruit.
In 2009 I bought special-offer, nearly-dead fruit trees in Aldi. They had lost their labels, so nobody was entirely sure what type of fruit tree they were, plus the bucket that was meant to be keeping them in water (and alive) fell over hours before I got there (I swear!) so the manager made my day and told me I could have the last few that were left for the price of one – otherwise he was going to throw them in the bin anyway.
One euro and one very-happy definitely-repeat-customer later, I brought them home to show my husband, who promptly laughed at me as though I had bought some magic beans. But undeterred I planted them anyway – what’s the worst that could happen – and like the beans, after a few days, out grew shoots and shoots of green saplings. These things were definitely not dead. And like Audrey II in the Little Shop of Horrors, they took on a life of their own. They grew tall, they grew strong, and my god, was there lots of fruit.
It turned out I had two raspberry, two blackberry and one black current plant, which I collectively called the Audreys.
Now, we had the garden landscaped this year (because, you know, the Celtic tiger is back and what else do yuppies do) and that claimed the two blackberry bushes which were out of control, but the black current and raspberry bushes survived. So on a sporadically sunny day a few weeks back I decided to harvest the fruit I did very little to earn and make a raspberry and blackcurrant cobbler using a recipe from BBC Good Food.
This recipe was adapted from the BBB’s GoodFood
- 200g blackcurrants
- 500g raspberries
- juice 1 orange (80ml)
- 2-4 tbsp caster sugar
For the cobbler
- 85g cold butter, cubed
- 200g self-raising flour
- 100g soft brown sugar
- 150ml full-fat milk
- 2 tbsp demerara sugar
- Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off – this will make them nicer to eat.
- Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
- To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
- Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.