Brandy roasted peach cobbler with stem ginger
I'm more of a summer person. I prefer beach holidays to Christmas holidays and I hate being cold.
The only thing I prefer about autumn/winter is the food.
I definitely favour stodge over salads (and work my arse off in the gym to burn off all said stodge).
This is an example of the sort of pudding I love at this time of year.
Boozy and comforting in equal measures.
This brandy roasted peach cobbler with stem ginger and cinnamon is to die for.
The sweetness of the peaches is given a bit of a kick by a measure of brandy.
While a dusting of cinnamon and a couple of spoonfuls of stem ginger give this dish a truly wintery taste.
The stodge comes in the form of the cobbler topping.
It's hearty but not dry - it starts to soak up all those lovely peach and brandy juices in the oven.
This dessert is fairly quick and pretty low maintenance.
It's the perfect accompaniment to a crisp autumnal or chilly winter Sunday.
And it goes beautifully with a dollop of ice cream or a splash of silky custard.
How to make it...
FOR THE FILLING
5-6 peaches peeled and sliced
150g soft brown sugar
3 tbsp stem ginger
4tsp corn flour
Preheat the oven to 180C/160C fan/gas mark 4.
Place the sliced peaches in a shallow crumble or casserole dish.
Sprinkle over the brown sugar, stem ginger, cinnamon and corn flour. Using your hands, toss the peaches in the sugar and spices until evenly coated. Add a little of the stem ginger syrup for extra flavour here if you like.
Next, pour the brandy over the fruit and place in the preheated oven for around 5-10 minutes.
While the peaches start to bake, make the cobbler topping.
Sift the flour into a mixing bowl with the baking powder, salt and brown sugar.
Cube the butter and add it to the bowl.
Using your hands, rub the butter into the dry ingredients as if you were making a crumble topping. Stop when the mixture looks like breadcrumbs.
Create a well in the middle of the butter, flour and sugar mix and crack your egg into it.
Pour the buttermilk into the well.
Take a wooden spoon and start to fold the dry ingredients into the wet until a soft, sticky dough has formed.
Take the peaches from the oven and stir to ensure all the ingredients are well mixed and the top peaches don't dry out. The filling should still be pretty runny at this point.
Take your wooden spoon and dollop meatball-sized spoonfuls of the cobbler mixture on top of the hot peach mixture.
Return the dish to the oven and cook for around 25-30 minutes or until the cobbler is golden brown on top.
Serve with a splash of custard or a dollop of ice cream.
FOR THE COBBLER TOPPING
225g self-raising flour
2tsp baking powder
100g soft brown sugar
A pinch of salt