Apricot & Sultana Cobbler



When I was growing up we would go to my Nana's house and have a traditional Sunday dinner - not every weekend but as much as we could. We would have soup, roast meat and vegetables and Nana would always make a dessert.


It was a time that we would come together as a family and chat about life, have plenty of laughs, the kids would play in the backyard - usually Aussie rules or cricket - the adults would sit in the sun and chat and by the afternoon the whole family was enthralled in our backyard ashes cricket match.


Simple pleasures with family that over the years have disappeared with society becoming more busy and time poor.


The desserts we have were often pudding based, recipes passed down to my Nana which were created during the war and depression when food and staples were scarce. Cobbler was one of my favourite. I loved the sweetness of the sponge mix and the fruit mixed together topped with either cream or ice-cream. A simple yet amazing dish that would finish off the best Sundays of my childhood.


During this time when we are required to stay home, why not re-introduce the traditional Sunday meal that was so popular for many years. A long drawn out afternoon where the games are as important as the food and the dessert is quick and easy and finishes off a fantastic day.


The dynamic duo with a little help from me created our Apricot & Sultana cobbler. It was the perfect math class to teach easy fractions and measurements and they were able to count out into the bowl the ingredients that were needed.


Cooking is a great way to occupy the kids during this time and mine have been in the kitchen every day and absolutely loving watching their hard work turn into something that tastes great.


But back to this recipe, its soooo good! Yes it has sugar in it so its not the healthiest of recipes on this website but everyone needs a little sweetening up at times and this is the perfect way to do that! Anyway if you create your own family backyard game of football or cricket at the end of the meal, those calories will soon fade to nothing!



Prep 10 min // Cook 50 min


INGREDIENTS

125g butter

1 cup sugar

1 1/2 cups plain flour

1 1/2 tsp baking powder

1 cup milk

1 tbs vanilla essence

1 cup sultanas

1 x 465g jar/tin apricots


Syrup

Reserved liquid from the apricots

1/2 cup sugar

1/2 tbs of EDMK Apple Pie Spice Mix


THERMOMIX METHOD

  1. Preheat oven to 175 degrees and grease a sponge tray and set aside.

  2. Add butter to the bowl and melt 4min/37deg/sp2 and scrape down sides.

  3. Add flour, baking powder and sugar to bowl and mix 20sec/sp4 and scrape down sides.

  4. Add milk and vanilla and mix 20sec/sp4 and scrape down sides.

  5. Add sultanas and mix 10sec/sp4/reverse.

  6. Pour batter into the prepared tin and smooth out.

  7. Drain the apricots from the juice (reserve juice) and place the apricots over the batter.

  8. Wash your bowl and add reserved juice, sugar and apple spice mix to the bowl and combine 10sec/sp3.

  9. Pour the syrup over the apricots and bake in the oven for approx 50min.

  10. Remove from oven and serve hot with whipped cream or ice cream.


NON THERMOMIX METHOD

  1. Preheat oven to 175 degrees and grease a sponge tray and set aside.

  2. Melt butter in microwave for 40sec.

  3. Place butter in bowl and add flour, sugar and baking powder and mix until combined.

  4. Add vanilla and milk and mix well until combined.

  5. Fold the sultanas through the batter and then pour the batter into the prepared tin.

  6. Drain the apricots from the jar reserving the liquid and place them on top of the batter.

  7. Combine the reserved juice, sugar and apple pie spice mix and whisk until combined and pour over the apricots and bake in oven for 50min.

  8. Remove from oven and serve hot with whipped cream or ice cream.


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