Strawberry & Sloemotion Cobbler


  • 800g Farndon Fields Strawberries
  • 40ml Sloemotion No. 7
  • 1 Orange
  • 1 Vanilla pod
  • 40g soft brown sugar
  • Vanilla ice cream, to serve
  • 100g self-raising flour
  • 50g caster sugar
  • 100g unsalted butter, chilled
  • 50g ground almonds


  1. Preheat the oven to 240ºC/475ºF/gas 9.
  2. Hull the strawberries, halve any larger ones, and place them all in a 25cm baking dish.
  3. Halve the vanilla pod lengthways, scrape out the seeds and add to the strawberries (save the empty vanilla pod and pop in a jar of sugar for a lovely flavour).
  4. Finely grate in the orange zest and brown sugar, tossing gently to combine, then pour in the Sloemotion No. 7 or the Pimm’s.
  5. Place the dish in the oven, reduce the temperature to 190ºC/375ºF/gas 5 and cook for 10 minutes, or until the fruit is soft but still holding its shape.
  6. Meanwhile, make the topping. Tip the flour, sugar and 1 pinch of sea salt into a bowl. Cut the butter into cube add to the bowl and rub the mixture together until it resembles fine breadcrumbs.
  7. Add about 2 tablespoons of water and stir through until it comes together into a firm dough.
  8. Remove the strawberries from the oven, gently mixing and scraping around the edges to collect any bits that are catching, then use a tablespoon to dollop 12 big spoonfuls of dough on top of the fruit.
  9. Return the dish to the oven for about 20 minutes, until bubbling and golden on top. Serve with vanilla ice cream, if you like.​