Footie legend Gary's talents don't stop at his ball skills
Thursday, 18 May 2006
Ingredients
175g/6oz caster sugar
450g/1lb blackcurrants
1tbsp thickening granules
250g/9oz tub of mascarpone
For the cobbler topping
175g/6oz self-raising flour
1tsp baking powder
50g/2oz demerara sugar
Grated rind and juice of 1 lemon
50g/2oz butter, melted
90ml/3fl oz milk
Method
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Place 115g/4oz of the sugar with the blackcurrants (removed from their stalks) in a saucepan with 90ml/3fl oz water. Bring to the boil, stir and cook for a minute or two.
3 Sprinkle the granules over the fruit to thicken, then pour into an ovenproof dish to cool.
4 To make the topping, sift the flour, baking powder and a pinch of salt in a bowl. Add the sugar and lemon rind, stir in the lemon juice, the melted butter (which has cooled slightly) and milk.
5 Combine the ingredients gently – it should have a dropping consistency. Blend the remaining sugar with the mascarpone, then drop 6 spoonfuls over the blackcurrants – do not spread the blobs together.
6 Carefully place 6 spoonfuls of scone mixture over the mascarpone blobs (they do not cover exactly) and bake for about 25 mins until the scone is golden brown and the blackcurrants bubbling.
7 Leave to cool a little before serving with thick cream.
Recipe taken from Cooking For Life compiled by Louise Robinson. For more information about this book, call 020-7793 4500 or visit www.wateraid.org.
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