Heat oven to 190C/170C fan/gas 5.
If the redcurrants are still on their stalks,
run each stalk through the tines of a fork
to release them. If you have the time and
inclination, pinch the little end stalks off
– this will make them nicer to eat.
Put the redcurrants and raspberries
into a 1-litre baking dish, add the orange
juice and shake over most of the sugar.
Taste a raspberry first to gauge whether
you will need all the sugar or not.
To make the cobbler, whizz the butter,
flour, soft brown sugar and a pinch of salt
to fine breadcrumbs in a food processor.
Mix in the buttermilk or milk to make
a very soft, spoonable dough.
Dollop the dough over the fruit in blobs
and sprinkle with demerara. Bake for
55 mins or until the top is golden and
cooked through and the berries bubbling.