Pumpkin cobbler topping

Sometimes a casserole or a stew can be finished with a topping and become a much more attractive dish. This recipe is from Frances Bissell and goes particularly well on the top of a robust venison stew or baked beans.

Yield

Serves four people.

Ingredients

Preheat the oven to gas mark 6, 200 C, 400 F.

Put all the dry ingredients and the grated pumpkin in the blender, whiz around and then slowly add the kefir or yoghurt, stop as soon as the dough makes a ball. Place walnut sized lumps on top of your casserole and bake for around 30 minutes. Serve at once.

Maria Fremlin, 2 March 2001

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