Plum Cobbler

 

A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.

 

Plum Cobbler
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 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)

  • Equipment
  • 23 x 12cm (9 x 5 inches) (2 litre) ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. 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.

  4. 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.

  5. Scatter balls of the dough over the plums, leaving some of the fruit exposed. The balls of dough will expand when cooked.

  6. 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.

 

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