Recipes

Holiday and party ideas

Cherry Cinnamon Cobbler

Method

1. Drain the cherries and reserve the syrup. Set 2 tbsp of the syrup aside in a small dish or ramekin and place the rest in a saucepan (you should have around 300ml). Add 2 tbsp of the sugar and boil to reduce by one-third, about 5 minutes. Mix the cornflour into the 2 tbsp of cool syrup and add to the saucepan. Continue to cook for another minute or so, stirring until the mixture thickens. Remove from the heat and stir in half of the ground cinnamon. Leave to cool. (You can speed up the cooling process by pouring into a small jug and placing in the fridge.)
2. Preheat the oven to 200°C/gas mark 6. Unroll the pastry on a lightly floured surface and gently go over it with a rolling pin to make it slightly thinner. Cut off one end of the pastry rectangle, about 10cm wide and set aside. Use the larger piece to line the tart tin or pie dish, keeping any scraps of pastry. Place the lined pastry case in the fridge.
3. Use a pastry cutter about 4.5cm in diameter to cut out 24 small circles from the unused pastry. You may need to roll out the scraps as well.
4. Tip the cherries into the pastry case and pour over the cooled, thickened syrup. Lay the pastry circles in an overlapping circle, starting at the edge and working towards the centre. They should cover most of the top but not form a seal.
5. Mix the remaining tsp sugar and remaining ¼ tsp cinnamon together. Brush the pastry circles with a little milk and sprinkle over the sugar and cinnamon mixture. Place on a baking sheet and bake for 30 minutes or until the pastry is golden and the filling hot and bubbling.
6. Cool on a wire rack and serve warm or cold with vanilla ice cream.