Cranberry Cobbler



90 g tablespoons unsalted butter, melted, plus more for pan

180 g Fresh cranberries,

200 g caster sugar, (20 g sprinkle over cranberries)

250 g all purpose flour (sieved)

8 g baking powder

Pinch of fine salt

125 ml full fat milk

1 Free range egg (large)


  1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron or oven proof dish. Add cranberries and 20 g sugar and stir, set aside. In a large Pyrex bowl, whisk flour, baking powder, salt, and remaining caster sugar. In a small bowl, whisk together the milk and egg, then pour in butter. Whisk milk mixture into flour mixture until ell incorporated.
  2. Pour batter into desired oven dish and sprinkle cranberries on top. Place in oven, Bake until center springs back when touched. This will take about 25 minutes. Sprinkle icing sugar and serve with some vanilla ice cream or custard .

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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