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Peach Cobbler

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Pudding (131)      Peaches (8)      Cobbler (3)     

Cobblers were first invented in the American West during the mid 19th century. They were 'cobbled' together, as it were, in order to create a substitute for pioneer's who could not cook potted pies in a Dutch oven.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 6 servings

2 tins of peaches in fruit juice
35g Xylitol sweetener (or ordinary sugar if you prefer)
50g soya butter
1/4 tsp bicarbonate of soda
100g soya yoghurt
150g wholemeal self-raising flour.

Pre-heat the oven to 190 ༠C/ 170 ༠C fan/375 ༠F/5 Gas.
Drain all but two table spoons of the tinned peaches in fruit juice.
Bake the peaches for 20 minutes.
Mix the flour, bicarbonate of soda, and sweetener/sugar.
Melt the butter in a saucepan, the incorporate into the flour, along with the yoghurt.
Take the peachs out of the oven and increase the heat to 220 ༠C/ 200 ༠C fan/425 ༠F/7 Gas.
Create dough balls and place them on top of the peaches.
Bake for a further 20 minutes.

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