Peach & raspberry cobbler

Sticky toffee sauce is the final decadent touch to this sweet peach and raspberry dessert

What you need:

1oz butter
6 peaches, stoned and quartered
1tbsp water
½ a jar of English Provender Co. Sticky Toffee Sauce
6oz raspberries
8oz self raising flour
Pinch salt
3oz cold butter
2oz granulated sugar
Grated zest of 1 lemon
1 egg
4tbsp milk

What you do:

Melt the butter and cook the peaches for 2 minutes. Add water and sticky toffee sauce and cook for a further 2 minutes. Take off the heat, add raspberries and pour into a pie dish.
Mix flour and salt and rub in butter. Then mix in sugar, zest, egg and enough milk to make a dough.
Roll out ½in thick on a floured board and cut into 2in diameter rounds.
Lay the pastry rounds on top of fruit neatly, brush with milk and sprinkle with granulated sugar.
Bake 200°c for 15 minutes, then reduce heat to 180°c and bake for further 20 minutes.
Serve with Sticky Toffee Sauce drizzled over.

The English Provender Company

The English Provender Company has a fantastic range of condiments, chutneys, salad dressing and marinades. They are all made to the same exacting standards, with carefully sourced ingredients.