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How to make Berry and chocolate scroll cobbler

Yield = 6
Prep time: 0:40
Cook time: 0:45
Total time: 1:25

Ingredients

  • 750g frozen mixed berries
  • 2 tablespoons caster sugar
  • 2 teaspoons vanilla extract
  • Icing sugar, to dust
  • Vanilla bean ice-cream, to serve

Topping

  • 300g (2 cups) self-raising flour
  • 2 tablespoons caster sugar
  • 1 teaspoon ground cinnamon
  • 60g butter, chilled, chopped
  • 180ml (3/4 cup) buttermilk, plus extra, to brush
  • 1 egg, whisked
  • 50g dark chocolate, finely chopped
  • 50g dark chocolate, coarsely chopped

Method

  • Step 1 Preheat the oven to 180C/160C fan forced. Place the berries in a 5cm-deep, round 26cm ovenproof dish. Sprinkle over the sugar and drizzle with the vanilla extract.
  • Step 2 To make the topping, combine the flour, sugar and cinnamon in a large bowl. Use your fingertips to rub in the butter until mixture resembles coarse breadcrumbs. Make a well in the centre and add the buttermilk and egg. Gently mix together to a soft dough. Turn onto a floured surface and knead until just smooth.
  • Step 3 Roll out the dough on lightly floured baking paper to a 29 x 25cm rectangle. Brush the dough lightly with the extra buttermilk. Scatter the finely and coarsely chopped chocolate over the dough and press gently to secure. Starting at a long side, roll up to form a log, enclosing the chocolate. Slice into 2-3cm scrolls.
  • Step 4 Place scrolls on top of berries. Scatter over any chocolate that has fallen out. Brush with extra buttermilk. Bake for 40-45 minutes, until scrolls are golden and fruit is bubbling. Dust with icing sugar. Serve with ice-cream.