Monday, August 1, 2011

Craving Cobbler

After our trip to Saturday Market, I was on a mission to make the cobbler my mom has been baking for decades. Her recipe is adapted from Fannie Farmer's Boston Cooking-School Cook Book and called Cottage Pudding. The name, she assured me over the phone last night, because it's simple make with few ingredients. Easy for her to say...

I loaded the counter with the short list of ingredients, most notably the two baskets of beautiful raspberries from the market. As the oven preheated to 400 degrees, a buttered baking dish (round or 8x8) filled with berries went in to warm.

Heading into the oven
While the oven was heating up, I mixed in one bowl 1/2 cup of melted butter, 1 egg, and 1/2 cup of milk, and in a second bowl 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 cup sugar.

Wet and dry ingredients

Then, I folded the wet ingredients into the dry ingredients very gently.

All mixed up
When the oven was finished preheating, I pulled the berries out and poured the cake mixture over the fruit.

Ready to bake
I then waited, with bated breath, for a very long and tedious 20-25 minutes. The results...

An incredible cobbler, if I do say so myself! I was surprised to open the oven and see a perfectly golden brown top, and after cooling, to scoop out a plateful of pure, delectable country pudding. The raspberries were quite tart against the sweet, buttery cake, a delicious combination that could have only been the tiniest bit better with a dollop of vanilla ice cream. As promised, it was easy and quick to make, under an hour from start to serving. I am excited by my success and can't wait to try the recipe again with other seasonal fruits. Strawberry and rhubarb, anyone?


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