I recently baked a cobbler topping for my Nans stew… It didn’t work out, but if you follow to instruction and use SELF-RAISING flour instead of PLAIN flour (like I did, it clearly said SELF-RAISING) you’ll be fine!!
NOTE FROM NAN: If you do manage to add plain flour into a recipe that calls for self raising by mistake simply add 1 teaspoon of baking powder to every 200g of flour. And, I agree that it didn’t rise as much as it should have but it was really tasty just the same
You will need:
- 350g self-raising
- A pinch of salt and pepper
- 4 tbsp mixed herb, preferably including thyme, rosemary and parsley
- 200g of grated butter
- A little bit of lemon juice (around a tea-spoon)
- 1 beaten egg
- Water (Cant say exactly how much because it varies, but I used about 7 tbsp)
- Mix together the flour, herbs, Butter, salt & pepper using a fork (this is so you don’t mush the butter up, its SUPPOSED to be in small chunks).
- Make a hole in the middle so to mixture looks like a doughnut, add the lemon juice and water, slowly mix together.
- If the dough you just created is too dry add more water, if it’s too wet put in the fridge for a few minutes. I wouldn’t worry too much about it being a bit wet as it will pick up more flour as you roll it out on a floured surface to around 2cm thick.
- Then cut out using a cutter, or just use a knife. Place on top of the stew/casserole and glaze with the beaten egg.
The completed cobbler topping: