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.
Ingredients
- 1 lb (450g) redcurrants
- 4 oz (113g) butter
- 6 oz (170g) flour
- 4 oz (113g) sugar
- Pinch of cinnamon
- Squeeze of lemon juice
Method
- 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
2 Responses to Bingley Redcurrant Cobbler
I was living in Bingley in the early 70s, attending the teacher training college. There was a cake shop at the bottom of the hill that, as well as an array of regular cakes and breads, sold seasonal sweet pies and puddings. This was one I bought a couple of times, when money allowed…..no student loan s then, we lived largely on carrot and potato soup in our shared bedroom rental in Amy Street! It was rather sour but, being Yorkshire born and raised on only lightly sweetened rhubarb dishes, three of us were all used to that. It was a treat and I’m pleased to have the recipe.
Yes, if you like rhubarb, the odds are you will like redcurrants! These corner shops, selling locally baked cakes and desserts are, unfortunately, a bit of a vanishing species these days. But thanks for the interesting memory of Bingley.