Blueberry, raspberry and strawberry cobbler

Preheat the oven to 200C/gas 6. Put the fruit into a baking dish and scatter over the cassis and muscovado sugar.

Dot with butter.

Rub the butter, flour and baking powder together in a large bowl until the mixture resembles fine breadcrumbs, taking care not to over work the mixture or it may become too oily.

Using a fork, lightly and quickly stir in all but a tablespoon of the caster sugar and all of the cream.

Shape the dough into little biscuits about 5cm in diameter and about 1cm thick, and place them on top of the fruit.

Sprinkle the remaining sugar over the top and bake for 40 minutes. The fruit will peep through a little and bleed delectably into the dough as it bubbles up and bakes. Serve with plenty of double or clotted cream.