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Pear, Berry and Chocolate Cobbler, from the Dairy Diary 2026

Warm up and embrace the sweetness of the season with this showstopping pud from the Dairy Diary. This winter warmer is packed full of fragrant fruit and lashings of chocolate, smelling just as divine as it tastes. Serve it steaming hot with a drizzle of double cream for extra decadence.

Don’t forget to pick up your Dairy Diary 2026 now – with an inspiring new recipe for every week of the year, it’s an absolute kitchen must-have.

Top tips from the Dairy Diary:

  • It really makes a difference to let the pudding stand for up to 30 minutes – so you can relax while you enjoy your main course.
  • Sprinkle some ground cinnamon and granulated sugar over the cobbler before cooking if you like.
  • To oven cook, preheat the oven to 190°C/170°fan/Gas 5 and bake the cobbler in a large shallow baking dish for about 25 minutes until the topping is cooked through and a skewer inserted into the centre comes out clean.

  • Preparation time: 20 min(s)
  • Cooking time: 2 hr 30 mins
  • Servings: 4-6

How to make

  1. Put the pears, berries and 75g (3oz) of caster sugar in a slow cooker. Blend the cornflour with the lemon or orange juice and the vanilla extract and stir into the fruits.
  2. Sift the self-raising flour into a mixing bowl. Stir in the tablespoon of caster sugar and rub in the butter until it resembles fine breadcrumbs.
  3. Make a well in the centre and pour in the buttermilk. Bring together to form a soft, sticky dough. Stir in the chocolate.
  4. Break the dough into eight pieces and place over the fruits, leaving a small space between each piece. Put the lid on and cook on the high setting for 2½ hours or until the cobbler topping is cooked through and the fruit tender.
  5. Leave to stand for 15–30 minutes before serving. Serve with whipped cream or vanilla ice cream.