- • Limon Cress 3 punnets • Peach in syrup (tin) 420gr • Unsalted butter 80gr • Flour 150gr • Caster sugar 225gr • Baking powder ½ tsp • Milk 225ml • Icing sugar for dusting
Peach cobbler, Limon Cress
Peach cobbler, Limon Cress
40 min
Makes four portions
Ingredients
Method
• Dice and divide the butter at the bottom of the 4 skillet dish (or ramequin) and place into a medium hot oven until the butter is melted.
• Meanwhile, mix the flour, baking powder, caster sugar and 2 punnets of freshly cut Limon cress.
• Make a wheel in the bowl and pour the milk in, whisk until the batter is nice and smooth.
• Remove the Skillet from the oven and divide the batter on top of the melted butter.
• Drain the peach and keep half of the juice.
• Divide and add the pieces of peach on top of the batter and add some of the juice.
• Put back in the oven and bake at 180C for 20 to 25 minutes.
• Dust with the icing sugar and serve warm with the remaining of the limon cress.
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