Lesley’s apricot cobbler
120g caster sugar
250g SR flour
1/3 cup (6 tablespoons) milk
Preserved apricots, plums or peaches
Spread this mixture over the base of the dish. Arrange pieces of fruit over the batter leaving gaps here and there. Don’t worry if a bit of juice comes with it, it makes the cobbler more moist.
Bake in the centre of the oven for 30 minutes; test some cakey bits with a skewer to make sure they are cooked through. When the cobbler comes out of the oven immediately scatter it with more caster sugar. Allow to cool slightly, then serve at the table straight from the dish with lightly whipped cream. Serves 8 – 10