Plum Cobbler

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.

 

Cheesy Chicken Cobbler

Cheesy Chicken Cobbler

 

This cheesy chicken cobbler is a great way to use up any leftover chicken from a roast. Pieces of chicken are stirred into frozen mixed vegetables and cream of tomato soup, then topped with a cheesy cobbler. Just pop in the oven for a quick supper.

 

Cheesy Chicken Cobbler
Prepares: 4 servings (picture shows 2 servings)
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 225g/8 oz cooked chicken
  • 225g/8 oz frozen mixed vegetables
  • 300g/10 fl oz can condensed cream of tomato soup
  • salt and pepper
  • 170g/6 oz self raising flour, plus extra to dust
  • ½ tbsp baking powder
  • 50g/2 oz Cheddar cheese, grated
  • 85ml/3 fl oz milk, plus extra to brush
  • 1 beaten egg, medium (U.K.)/large (N.A.)
  • ½ tbsp oil (not olive oil)

  • Equipment
  • 1 litre/1¾ pint shallow ovenproof dish


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Cut the chicken into bite-sized pieces. Then in a medium bowl, stir together the chicken, frozen vegetables, soup and some seasoning. Spoon the mixture into the ovenproof dish and set aside.

  4. Sift the flour, baking powder and a pinch of salt into a large bowl. Add 40g/1½ oz of the cheese and set aside.

  5. In a separate bowl whisk together the milk, egg and oil. Then pour onto the flour mixture. Using a palette knife, bring the two mixtures together until a dough is formed. It should come together in clumps. Add a little more milk if it seems too dry.

  6. Turn the dough out onto a floured surface and pat into a rectangle, roughly 9cm x 15cm/3½ in x 6 in. Cut the rectangle into 8 equal squares and arrange the scones on top of the chicken mixture.

  7. Brush each scone with a little milk and then sprinkle over the remaining cheese.

  8. Bake in the oven for 20 minutes until the scones have risen and are golden, and the filling is bubbling around the edges.