Wednesday, 23 January 2013

Cheese Cobbler, an alternative to dumplings

Last week we had casserole and the boys wanted dumplings, but I had no vegetable suet in the house and remembered seeing a picture from The Crazy Kitchen of cobber and had a light bulb moment.

My mum often made a cobbler topping for stews and they are delicious.



I use the recipe my mum Did, which is from the Be-ro book

  • 175 g (6 oz) Be-Ro Self Raising Flour
  • pinch salt and pepper
  • 1 x 2.5 ml spoon (½ tsp) mustard powder
  • 25 g (1 oz) margarine
  • 75 g (3 oz) cheese, grated
  • 1 medium egg
  • 2 x 15 ml spoon (2 tbsp) milk




  1. Heat oven to 200ÂșC
  2. Mix flour and seasonings, rub in margarine. Stir in cheese, reserving a little for the top.
  3. Mix to a soft dough with the egg and milk, reserving a little for glazing.
  4. Roll out to a round 1.5 cmtop of Stew or on a baking tray and brush with egg and milk and sprinkle with cheese. 
  5. Bake for about 10-15 minutes until golden brown.

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