A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.
Prepares: 4 servings
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- 620g (1 lb 6 oz) plums (about 15)
- 115g (4 oz) caster/white sugar (½ cup + 1 tbsp) + 2 tbsp
- 2 tsp cornflour/cornstarch
- 170g (6 oz) self-raising/self-rising flour (1½ cups)
- 70g (2½ oz) chilled butter, diced (¼ cup + 1 tbsp, or ⅝ stick)
- 120ml (4 fl oz) buttermilk or whole natural yogurt (½ cup)
- 23 x 12cm (9 x 5 inches) (2 litre) ovenproof dish
- Preheat the oven to 200°C (400°F) (gas 6)
- Wash and halve plums. Remove the stones and cut the fruit into chunks, placing them in a bowl. Add the 2 tablespoons of sugar and cornflour/cornstarch and toss to coat. Tip into the ovenproof dish and set aside.
- Rub the butter into the flour until it resembles small crumbs. Mix in 70g (2½ oz) sugar. Stir through the buttermilk or yogurt until combined. A food processor does all of this in no time.
- Scatter balls of the dough over the plums, leaving some of the fruit exposed. The balls of dough will expand when cooked.
- Sprinkle the top with the remaining sugar and bake for 40 minutes until the juices are bubbling and the top is pale golden in colour.