Cranberry Banana Cobbler Print E-mail
A delightful dessert

170g (6oz) fresh or frozen cranberries
350ml (12fl oz) cranberry juice or white cranberry-apple juice
225g (8oz) demerara or white sugar
1⁄4 tsp nutmeg
2 medium-large ripe bananas
225g (8oz) plain flour
2 tsp baking powder
115g (4oz) cold butter, cut in 1.25cm (1⁄2in) pieces
250ml (8fl oz) milk
1 egg, lightly beaten
55g (2oz) dried cranberries or sultanas

Grease a 23cm (9in) casserole or a shallow baking dish. Preheat oven to 190ºC/ 375ºF/Gas Mark 5.

In a saucepan, mix the cranberries, the juice, half the sugar, and nutmeg. Bring to simmering point and cook for about 8-10 minutes or until the cranberries pop and soften.

Slice the bananas into the cranberries, stirring lightly to mix them in. Pour this mixture into the prepared dish and allow to cool a little while you make the topping.

In a mixing bowl or a food processor, mix together the flour and baking powder. Add the butter pieces and rub them in if working by hand or pulse if using a processor. When the mixture looks like coarse crumbs, mix in the rest of the sugar.

Combine the milk and egg and mix briefly so the mixture remains lumpy. Add the dried cranberries or sultanas and mix in to distribute them. The mixture should be softer than cake mixture so it will drop off a spoon. If not, stir in a little more milk.

Now drop heaped tablespoons of it all over the cranberry mixture. Spread these dollops a little so they join up, but do not worry if the cranberries are not entirely covered as the top spreads during baking. Bake for 20 minutes or until the surface is golden brown and a skewer inserted into the middle of the topping comes out clean.

Serve warm with custard, double cream or vanilla ice-cream.

Serves 6
 
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