Cinnamon Plum Cobbler

Plum Cobbler

 

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

 

Cinnamon Plum Cobbler
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 35–40 minutes

  • Ingredients
  • 900g (2 lb) plums (about 14)
  • 2 tsp cornflour/cornstarch
  • 85g (3 oz) demerara sugar (⅓ cup)
  • 1 tsp ground cinnamon
  • 170g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
  • 1 tsp baking powder
  • pinch of salt
  • 55g (2 oz) butter, chilled and diced (¼ cup, or ½ stick)
  • 55g (2 oz) caster/superfine sugar (¼ cup)
  • 180ml (6 fl oz) buttermilk* (¾ cup)

  • * 180ml (6 oz) (¾ cup) full fat/whole milk plus 1 tablespoon of lemon juice can be substituted for the buttermilk. Just stir together and leave for 15 minutes to thicken up before using.

  • You will also need a 23cm (9 inch) (2 litre) round ovenproof dish about 5cm (2 inches) deep.


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Wash and halve the plums then ease out the stones.

  4. Mix the cornflour (cornstarch) in 150ml (5 fl oz) (⅔ cup) water.

  5. Now add to a medium-sized pan along with the demerara sugar and cinnamon. Heat gently to dissolve the sugar, stirring occasionally.

  6. Once the sugar has dissolved, add the plums, cover the pan and simmer gently for 5–10 minutes depending on the ripeness of the plums. You want the plums to soften but still keep their shape.

  7. Begin making the topping by sifting the flour, baking powder, and salt into a large bowl.

  8. Now rub the butter into the flour until it resembles breadcrumbs.

  9. Stir through the sugar.

  10. Using a pallet knife, gradually add the buttermilk to the flour mixture to bind it together and make a slightly sticky dough. You may not need all the buttermilk.

  11. Next tip the plums into the dish and then dollop balls of dough on top of the plums, leaving space around each one and some of the fruit exposed. The balls of dough will expand when cooking.

  12. Bake for 25–30 minutes until the top is golden and then let it sit for 5 minutes before serving.

Updated: September 18, 2019

Buttermilk Pancakes with Apples and Maple Syrup

Buttermilk Pancakes with Apples and Maple Syrup

 

These buttermilk pancakes with apple and maple syrup are thicker, North American-style pancakes. The addition of the  buttermilk in the pancakes and the topping of sweet dessert apples, all smothered with maple syrup, make this a delicious dessert.

 

Buttermilk Pancakes with Apples and Maple Syrup
Prepares: 4 servings (12 pancakes)
 
  • Preparation time: About 20 minutes
  • Standing time: 20 minutes
  • Cooking time: 30–40 minutes

  • Ingredients
  • For the pancakes
  • 225g/8 oz self-raising flour
  • 2 tbsp baking powder
  • 50g/2 oz caster sugar/fine white sugar
  • 170ml/6 fl oz buttermilk
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 140–170ml/5–6 fl oz milk
  • 1 tsp vanilla extract
  • 40g/1½ oz butter

  • For the apples
  • 4 dessert apples
  • 50g/2 oz butter
  • 1 tbsp icing sugar

  • To serve
  • maple syrup
  • crème fraîche


  1. Method
  2. Sift the flour and baking powder into a bowl and stir in the sugar. Make a well in the centre and add the buttermilk, eggs and most of the milk. Gradually whisk the flour into the wet ingredients, adding enough extra milk to make a smooth, fairly thick batter. Stir in the vanilla extract and then set aside to stand for 20 minutes.

  3. Meanwhile, preheat oven to 150°C/300°F/gas mark 2 and warm 6 plates.

  4. Peel, core and thickly slice the apples. Melt the butter in a large frying pan and add the apple slices in a single layer. Dust with the icing sugar and cook over a medium heat for 2–3 minutes on each side until golden. Tip onto a warmed plate, cover with foil and keep warm in the oven while cooking the pancakes.

  5. Heat a large, heavy gauged frying pan over a medium heat and melt the butter in it. Pour into a small bowl and use this to smear the pan between cooking each pancake using a wodge of kitchen paper. The pan should be lightly greased, not running with butter. Add 4 tablespoonfuls/¼ cup of batter and cook for 1–2 minutes until bubbles appear on the surface of the pancake and the underside is golden brown. Turn and cook for a further minute. Lift out on to a warmed plate, cover loosely with foil, and pop back in the oven to keep warm. Repeat using the remaining batter until there are 12 pancakes.

  6. To serve
  7. Pile three pancakes on each plate and top with the apple slices, pour over some maple syrup and serve with a spoonful of crème fraîche.