Place the fruit into an oven proof pie dish, add in the elderflower cordial and sprinkle over the sugar,
Put the sifted flour, baking powder and butter into a bowl.Use your fingertips to turn the flour and butter mixture into fine breadcrumbs ,
Add in the lemon zest and the buttermilk and stir together to form a wet dough,
Using a spoon dollop the dough over the fruit to form a cover for the fruit cobbler,
Sprinkle generously with Demerara sugar and bake in a pre-heated oven 200 degrees for 30 minutes.
Make the custard up according to the packet instructions or buy a pint pot of ready made custard,
Heat and add in the elderflower cordial once the custard is warmed through.
The cobbler forms a scone type topping that has a lovely crunchy crust. This works perfectly with the soft fruits and the custard finishes off the pudding with a hint of elderflower.
Any summer fruits would work here, but you could also use frozen berries if you like.