Cherry and Pistachio Cobbler

This fruity one-pot pudding is easy to make on warm summer days. Aromatic star anise pairs beautifully with the sweet taste of seasonal cherries. Glaze the scones with orange blossom honey and chopped pistachios then top with a couple of scoops of your favourite ice cream. Serve outdoors for everyone to enjoy in the sunshine.

Serves: 6

Prep Time: 20 minutes

Cooking Time: 25-30 minutes

• 1 kg fresh or frozen cherries, pitted
• 2 tsp cornflour
• 50-75g caster sugar (you may need more or less depending on the cherries’ sweetness)
• 1-2 star anise
• 225g self-raising flour, plus extra to dust
• 1 level tsp baking powder
• 50g caster sugar
• 50g cold unsalted butter, cubed
• 1 orange, zest only (optional)
• 120 whole milk or buttermilk
• 1 tbsp orange blossom honey
• 50g shelled pistachios, chopped finely
• Pistachio ice cream, thick double cream, custard or crème fraiche to serve

1. Preheat the oven to 200°C/fan 180°
2. Place the cherries in the casserole and toss with cornflour and sugar. Add the star anise.
3. Place the flour and 50g of sugar in a large mixing bowl. Add the butter, then rub in using your fingertips until the mixture resembles breadcrumbs. Stir in the orange zest.
4. Make a well in the centre of the flour, pour in the milk a little at a time and mix gently using a knife to form a loose dough. Tip out onto a lightly floured surface, knead very gently and flatten with your hand or rolling pin to a thickness of 2.5cm.
5. Flour the cutter, then stamp out 6 scones, or the number it takes to use up all the dough.
6. Arrange the scones randomly over the top of the fruit.
7. Brush the tops with a little milk, then bake for 25-30 minutes until the scones are deep golden and the cherries are soft and bubbling.
8. Remove the cobbler from the oven. Warm the honey and brush over the scones, and scatter over the pistachios.
9. Add a few scoops of ice cream whilst the cobbler is still warm.