This super easy black cherry cobbler is an amazing variation of my fruit cobbler recipe! Trust me, you’re going to LOVE it!
We love a good old fruit cobbler here, mostly because there’s no better comfort food for a lazy Sunday afternoon (or any afternoon for that matter) than a hot fruit cobbler with custard. We also love it because it’s so easy to make and our version doesn’t even involve weighing out ingredients because we just use cups to measure out our ingredients.
I first shared our love of cobbler back in 2009! At that point, I hadn’t really ventured away from using tinned peaches and I’ll be honest, I almost didn’t share the photo and link to the post because it’s so poorly done but if nothing else, it shows that I’ve improved – both at blogging and cooking so here you go…
I mean, just look at the size of the photo aside from anything else! How anyone ever decided to cook one of my recipes back then I have no idea.
- 2 cups plain flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 tins black cherries in syrup - pour syrup off to use in the batter
- 100g butter (1/2 cup for ease)
1 - Preheat oven to 180 c
2 - Cut butter into pieces and put in 9x13 dish to melt in the oven (about 2 minutes)
3 - Mix the flour, sugar, baking powder, and salt together in mixing bowl
4 - Add milk and about 2/3 of the cherry syrup and mix well. The batter will be thin but not runny.
5 - Pour batter into the dish over the melted butter - do not stir
6 - Add cherries on top of the batter - do not stir.
7 - Bake for approximately one hour until an inserted toothpick comes out clean. I'd shart checking it at around 45 minutes just to be on the safe side.
If you don't have anything that measures cups accurately then it really doesn't matter, just use a normal coffee cup. The main thing is that the measurements are consistent.
This is perfect served hot but almost as nice cold. 😉
This is such a nice pudding that’s amazing with custard, cream or ice cream! I guarantee you’ll make it once and it’ll be your go-to recipe for Sunday pudding from then on!
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