My husband is from Dublin, and consequentially I’ve spent several stretches of my life in the “Old Country.” When I was freshly married I took a special interest in Irish recipes. The food there is simply wholesome, yet utterly delicious.
And yes, I may have collected a few choice recipes that I’ve hoarded and perfected…The Irish country cobbler with “cloud cream” being (of course) my favorite! It’s a 5 step masterpiece both rustic and refined. You’re welcome!
This recipe makes 8-10 individual ramekins or a single 8 inch by 12 inch cobbler
Ingredients
For the Filling
- 2 lb fresh black berries
- 6 tablespoons granulated sugar
- 1 tablespoon butter (melted)
- 5 tablespoons plain flour
For the batter
- 150 g pain white flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 4 tablespoons butter (softened)
- 3 tablespoons granulated sugar
- 120ml buttermilk
- 1/2 teaspoon lemon juice
Directions
- Preheat oven to 375 degrees
- Combine the blackberries, sugar, butter and flour. Tip mixture into an ovenproof dish.
- In a medium bowl sieve the flour, cinnamon and baking powder together then rub in the butter until the mixture resembles fine breadcrumbs.
- Add the sugar and buttermilk mixing well.
- Dollop spoonfuls of the mixture on top of the fruit filling
Irish Cloud Cream (optional)
- 1 pnt of extra heavy whipping cream
- 1 teaspoon of irish whiskey
- 1/2 teaspoon vanilla extract
- 3 tablespoons ganulated sugar
Bake 30 to 40 minutes (until golden brown)
Cloud Cream Method
- Using a hand mixer beat the cream on high for 3-4 minutes (until it starts to look very lumpy)
- Add sugar and continue mixing until it breaks apart from bowl
- Add whiskey and whip until it dies and goes to heaven
Serve room temperature with fresh cream and a robust black tea. Pairs well with thyme as a garnish. Don’t forget to check out our original fair-trade loose leaf tea blends for more pairing inspiration!
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