Blackberry cobbler

• 900 g (2 lb) blackberries (plums or damsons will do)
• 100 g

First put the fruit, washed and sorted to remove all that are mouldy or unripe, in a large pie dish with the sugar mixed with a tablespoon of flour. Cover with foil and bake in a very slow oven until the juice runs and the fruit is tender. Then take it out of the oven and turn up the heat to 220°C, 425°F, Gas Mark 7.

Meanwhile make the scone topping. Sieve together the self-raising flou