Redcurrant Cobbler is a traditional American recipe for a classic dessert of a tart redcurrant base baked with a sponge topping. The full recipe is presented here and I hope you enjoy this classic American version of: Redcurrant Cobbler.
Pre-heat your oven to 200°C. Butter your baking dish.
Wash and dry the redcurrants then use the tines of a fork to remove the fruit from the stems. Arrange the fruit in the base of your baking dish.
For the batter, whisk together the eggs, sugar and vanilla extract in a bowl until thick, pale and creamy (about 5 minutes). Sift over the flour then carefully fold into the beaten egg mixture (do this carefully by folding in with a cold metal spoon). You want to retain as much air in the beaten eggs as you can as it's this that makes the sponge raise.
Carefully pour the batter over the berries then sprinkle the flaked almonds over the top. Dot the butter over everything.
Transfer to the centre of your pre-heated oven and bake for about 20-25 minutes until the top is set and golden brown.
Remove from the oven and allow to cool for 5 minutes.
Serve warm with vanilla custard, vanilla ice cream or cooled with whipped cream, vanilla sauce, or crème Fraiche mixed with brown sugar.
