Cherry Cobbler recipe
This mouthwatering and bite-sized cherry cobbler recipe comes straight from the professional kitchen of our hosts Freya and Chef Maynard at their gourmet cookery school in the heart of the Loire Valley.
Once you’ve sampled their amazing recipes, you can join them for a gourmet cookery holiday in France – the home of gourmet cuisine – to try your hand at even more complex dishes.
- 200g pitted griottine cherries
- 150g plain flour
- 75g sugar
- 1 heaped tsp baking powder
- 2 egg whites
- 125ml milk
- pinch salt
- 60g butter plus extra butter for the moulds
- Icing sugar to dust
1. Preheat oven to 170°C. Start by creaming your butter and sugar. Then, sift the flour, baking powder & salt together before mixing them into the butter & sugar mixture. Continue to mix this while gradually add milk, mixing until you have a smooth batter.
3. Melt the extra butter (approx 30g) and use a pastry brush to generously butter the moulds.
5. Pour on the batter, then place on a tray and put in oven for about 25 minutes or until golden brown. Allow to cool slightly and dust with icing sugar for a final flair.
This cherry cobbler is best made to order and fresh. You can pre-butter the moulds, but the batter is best used immediately before the egg whites collapse.
Chef serve it warm, but it can also be served cold with vanilla ice cream or whipped cream (or both!).
More about cooking with Chef Maynard…
Interested in joining an acclaimed chef for an immersive cooking experience? Find out more about his Gourmet Cookery Holiday and indulge your inner foodie.