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:

1. 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.
2. Mix flour and salt and rub in butter. Then mix in sugar, zest, egg and enough milk to make a dough.
3. Roll out ½in thick on a floured board and cut into 2in diameter rounds.
4. Lay the pastry rounds on top of fruit neatly, brush with milk and sprinkle with granulated sugar.
5. Bake 200°c for 15 minutes, then reduce heat to 180°c and bake for further 20 minutes.
6. Serve with Sticky Toffee Sauce drizzled over.

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