Homemade Peach Cobbler
|Butter||4 Ounce (125 Gram)|
|Sugar||2 Ounce (50 Gram)|
|Flour||8 Ounce (225 Gram)|
|Cream of tartar||1 Teaspoon|
|Soda bicarbonate||1⁄4 Teaspoon|
|Milk||5 Fluid Ounce (150 Milliliter)|
|Tapioca||45 Milliliter, soaked overnight and drained (3 Tablespoons)|
|Butter||3 Ounce (75 Gram)|
|Sugar||4 Ounce (125 Gram)|
|Canned peach slices||1 Pound, drained (1 Can, 450 Gram)|
Cream the butter and sugar together until fluffy.
Gradually beat in the eggs.
Sift the flour, cream of tartar, soda and salt together.
Gradually fold the flour into the butter mixture, alternating with the milk to form a smooth dough.
Knead gently for 3 minutes.
Roll out half the dough to fit the bottom of a well-greased, shallow 30 cm./12 in.x 20 cm./8 in.baking tin.
To make the filling, put the tapioca, butter and sugar into a saucepan and simmer, stirring, for 10 minutes, or until the tapioca is tender.
Cool, then spoon on to the dough.
Top with the peach slices.
Roll out the remaining dough and cover the filling.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake until the pastry is golden brown.