Chocolate Vegetables

This topping mixture is from Jamie Oliver.  I tend to be pretty relaxed about the bottom half.  I have used fresh fruit with a little sugar, cinnamon and flour added, with a little water too.  I have also used tinned peaches with some of the juice added, although I am still to work  out how much fluid to add in each case.

For the topping:
4 ounces butter, chilled
8 ounces (225 grams) self-rising flour
2 1/2 ounces (70 grams) sugar
A large pinch salt
4 1/2 fluid ounces (130 millilitres) buttermilk
A little sugar, for dusting

Method:
Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in a moderate oven for 30 minutes until golden brown.

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