The cobbler and a light bulb moment

Instead of using “the pan on the hob and foil method” why not use a deep, non-stick frying pan to bring together the soup and the cobbler. I have to confess I'm slightly anxious about the cobbler on top of a pan of soup – a scone mix is more dense than a dumpling and 25 minutes of simmering soup I have a slight concern that it'll catch the bottom of the pan and potentially spoil.

Here's the plan. Tip your thickened soup into your deep frying pan – by the way, mine measured 29cms in diameter x 6.5cms deep (11½x2½”) . Pre-heat your oven 160fan/180c/Gas 4. Gently warm the soup.

Bring together your cobbler mix :

Using a large mixing bowl add the flour, baking powder, salt and butter and rub in with your fingertips until you've got a breadcrumb texture. Add the milk, cheese and onions and stir with round bladed knife until just combined. Using your ice cream scoop, spoon blobs on to the top of your gently simmering soup.

Bake, uncovered, in the oven for 25 minutes until golden brown.

Now it's time to back up the light bulb moment!

Step 1

the cobbler mix in the bowl

brought together, don't overwork, it's

meant to be rustic

Step 2

the soup in the pan and the blobs of

cobbler

Step 3

out of the oven

There's more!