Serves 6 - 8
Ingredients
For the topping
6 heaped tablespoons butter, chilled
225g self-raising flour
70g sugar
A large pinch of salt
130ml buttermilk
A little extra sugar for dusting
Whatever fruit's in season... I used -
Pineapple
Cape gooseberries
Canned apricots
Granny Smith apples
Pears
For the fruit
5 tablespoons sugar (I use yellow sugar)
A good glug of balsamic vinegar
Method
1. Preheat the oven to 190°C.
2. Prepare the fruit and place in into a pan with the sugar and balsamic vinegar.
3. Cook gently until the juices begin to run from the berries and the sugar is dissolved.
4. Place the fruit with the juices in an ovenproof dish.
5. Prepare the topping by rubbing the cold butter into the flour until the mixture resembles fine breadcrumbs.
6. Add the sugar and salt and mix well.
7. Then add the buttermilk to form a loose scone-type mixture.
(Tip: I found I need more than 130ml...)
8. Spoon this over the hot fruit by placing random 'balls' of dough over the fruit.
9. Sprinkle with a little sugar.
10. I also sprinkled flaked almonds onto the dough.
11. Bake in the preheated oven for 30 minutes or until golden brown.
12. Serve with fresh cream or vanilla custard...
