How this might differ from a Southend-on-Sea Redcurrant Cobbler, I’m not sure. But I came across this in a book that claims to have gathered old recipes widely across the Yorkshire region, so at some point in history someone in Bingley has said, ‘this is a BINGLEY Redcurrant Cobbler’. Maybe because they put their own distinctive Aire Valley/Bingley-twist on it? Who knows. It’s just good to see a redcurrant recipe. You never see them in shops these days, but they do well on Yorkshire allotments, and the taste is definitely worth the effort of growing them.
- 1 lb (450g) redcurrants
- 4 oz (113g) butter
- 6 oz (170g) flour
- 4 oz (113g) sugar
- Pinch of cinnamon
- Squeeze of lemon juice
- Place the washed redcurrants into a buttered dish, sprinkle with lemon juice and dot a little butter on the fruit.
- To make the topping: rub the remaining butter into the flour and add the cinnamon. Stir in the sugar.
- Add a little water, mix to a pastry dough, and and roll out a top which fits your dish. Press it down over the fruit and turn in the edges to seal it into the dish.
- Prick the pastry topping with a fork and bake in a moderate oven (200C/400F/gas mark 6) for about 30 minutes.
- Delicious with clotted or double cream or ice cream.
Source: Catherine Rothwell Traditional Yorkshire Recipes. (1997) Aurora Publishing