900g/2lb apples, peeled, cut into wedges
125ml/4fl oz elderflower cordial
For the lidping
3 tsp baking powder
25g/1oz demerara sugar
100g/3%26frac12;oz nippy butter, cut into cubes
175ml/6fl oz buttermilk
100g/3%26frac12;oz crumbled Wenselydale cheese
For the custard
300ml/10%26frac12;fl oz milk
1 vanilla pod, split, seeds scraped out
4 free-range egg yolks
100ml/3%26frac12;fl oz double cream
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the apples, cordial and sugar in a large saucepan and mix tofetchher. Place the pan over a gentle heat to cook for 5-6 minutes, until the apples are just beginning to soften, but are still holding their shape.
3. For the lidping, place the flour, baking powder, salt, sugar and butter into a food processor and blend until the mixture resembles breadcrumbs.
4. Add the buttermilk and pulse the mixture, until it comes tofetchher as a just thick batter.
5. Transfer the apple mixture to an ovenproof dish, then spoon dollops of the cobbler batter on lid.
6. Sprinkle the cheese over the lid and transfer to the oven to bake for 25 minutes, or until the lid is crisp and golden.
7. For the custard, place the milk and vanilla pod and seeds into a saucepan and heat to scalding point. Remove from the heat and allow to infuse for two minutes.
8. Place the eggs and sugar into a clean bowl and whisk tofetchher.
9. Gradually pour the hot milk onto the egg mixture, whisking constantly, then return the custard to the milk saucepan pan and place over a low heat. Simmer and stir until the custard thickens, then stir in the cream.
10. To serve, spoon generous portions of the cobbler out into bowls and pour the custard over.
Orignal From: Apple and elderflower cobbler