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Apple and Rhubarb Cobbler With Golden Syrup Custard

By Chelsea Sugar
Apple and Rhubarb Cobbler With Golden Syrup Custard
4 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 45 mins
  • Serves
    4
Ingredients

    Filling
    1kg (6 large) Granny Smith apples, peeled, cored & chopped
    ¼ cup (60ml) water
    2 tsp lemon juice
    440g (1 bunch) trimmed rhubarb, washed
    3 Tbsp Chelsea Golden Syrup
    ½ tsp mixed spice
    ½ tsp cinnamon

    Buttermilk and Cinnamon Cobbler Pastry
    1 cup (150g) self-raising flour
    2 Tbsp Chelsea Raw Sugar
    1 tsp ground cinnamon
    ¼ tsp salt
    50g butter, chopped
    1/3 cup buttermilk
    1 Tbsp Chelsea Raw Sugar, extra, for sprinkling

    Syrup Custard - Makes: 2 cups (500ml)
    1 cup (250ml) thickened cream
    1 cup (250ml) milk
    4 egg yolks
    2 Tbsp Chelsea Golden Syrup
    1 Tbsp cornflour

Method

    Preheat oven to 190°C conventional (170°C fan forced).
    Filling: combine apples, water and lemon juice in a large saucepan. Cook for 5 mins over a medium heat or until just tender. Drain apples and combine with rhubarb, golden syrup and spices. Place in a 1.5 litre capacity ovenproof dish.
    Cobbler: combine flour, raw sugar, cinnamon, salt and butter in a food processor. Blend until mixture resembles fine breadcrumbs. Add buttermilk and process until mixture forms a soft dough. Transfer to a lightly floured surface and knead until smooth.
    Roll out dough until 4mm thick. Using a 7cm-diameter scone cutter, cut out rounds and arrange over apple/rhubarb mixture, overlapping slightly.
    Sprinkle with the extra raw sugar and bake for 40-45 mins or until fruit is bubbling and pastry is golden. Serve with Golden Syrup Custard.

    Custard: Combine cream and milk in a small saucepan over medium heat and bring just to the boil. Place the egg yolks, golden syrup and cornflour in a bowl and whisk to combine. Gradually whisk in cream mixture.
    Return the mixture to the saucepan and stir constantly over a low heat for 5-6 mins or until thickened and custard coats the back of a wooden spoon. Serve warm.

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