James Martin's cherry and macadamia nut cobbler recipe

• 1 kg (2.2lbs) cherries, pitted
• 25 g (0.9oz) butter, diced
• 1 orange, finely grated zest only
• 100 g (3.5oz) macademia nuts, roughly chopped
• 75 g (2.6oz) caster sugar
• 50 g (1.8oz) sultanas
• 275 g (9.7oz) plain flour
• 2 tbsp baking powder
• 3 tbsp cornflour
• 125 g (4.4oz) butter, diced
• 3 tbsp caster sugar, plus extra for sprinkling
• 2 tbsp double cream

1. Start by making the topping.
2. Sift the flour, baking powder and cornflour into a large bowl.
3. Rub in the butter until the mixture is the consistency of soft breadcrumbs.
4. Add the sugar and 3 tbsp of the cream, roll the mixture into a ball then wrap in clingfilm and leave in the fridge for 10 mins.
5. Preheat the oven to 180'C (350'F, Gas 4).
6. Remove the dough from the fridge and roll into a long sausage about 2.5cm in diameter.
7. Slice into discs about 5mm thick and set aside
8. Place a frying pan over a high heat.
9. Add the cherries and all the remaining ingredients and saute for about 5 mins, then tip into a 20 x 27.5cm (8 x 11 inch) overproof dish
10. Arrange the cobbler topping on the top of the cherries.
11. Brush with the remaining cream and sprinkle with sugar then bake in the oven for 20 mins or until the pastry is golden brown

cherries, butter, orange, macademia nuts, caster sugar, sultanas, flour, baking powder, cornflour, butter, caster sugar, cream

Taken from www.lovefood.com/guide/recipes/11843/james-martins-cherry-and-macademia-nut-cobbler (may not work)