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Recipe for "berry-cobbler"

NAME

     BERRY-COBBLER - Berry cobbler
     This recipe was lifted from TV  Guide's  series  of  recipes
     from  television  stars.   It  is  similar to the recipe for
     Berry Pudding found in  Edna  Staebler's  Food  That  Really
     Schmecks  cookbook.   I  will list a few variations on it at
     the end.

INGREDIENTS (Serves 6)

     100 g     sugar (for sprinkling)
     1 l       berries (fresh or frozen)
     190 g     sugar (for the batter)
     100 g     all-purpose flour
     7.5 ml    baking powder
     2.5 ml    salt
     120 ml    milk
     60 g      butter (softened)
               nutmeg

PROCEDURE

          (1)  Preheat oven to 190 deg. C.
          (2)  Sprinkle 100 g of sugar on the berries, and  place
               them in the bottom of a 2-liter baking dish.
          (3)  Combine  the  remaining  dry  ingredients  (flour,
               sugar, baking powder and salt).
          (4)  Add the milk and softened butter, and beat well.
          (5)  Spoon the batter over the berries.  Sprinkle  some
               nutmeg on top.
          (6)  Bake for about 45 minutes.

NOTES

     You can use pretty well any type of berry for the  base.   A
     favourite of mine is a combination of strawberries, raspber-
     ries, and blueberries.
     The base of this turns out to be a bit thin and liquidy.  If
     you  strain the juice from the fruit, add a couple of table-
     spoons of flour to the juice, and then pour the  juice  over
     the fruit in the baking dish, the base will be semi-firm.
     You do not need to sprinkle the full 100 g of sugar  on  the
     berries; with sweeter berries, much less will often suffice.
     If you would like a sweeter, candy-like batter,  try  adding
     more sugar to the batter.  I wouldn't recommend putting more
     than 250 g of sugar into the batter, though-the crust of the
     batter will be very candy-like, but the centre of the batter
     will not properly bake if you do.

RATING

     Difficulty: easy.  Time: 10 minutes preparation, 45  minutes
     baking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Geoff Loker
     University of Toronto, CSRI, Artificial Intelligence
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