Cobbler Topping!!

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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)


  1. 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).
  2. Make a hole in the middle so to mixture looks like a doughnut, add the lemon juice and water, slowly mix together.
  3. 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.
  4.  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:

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