The apples in this cobbler bring a softness to the mix of fruit and the addition of the port gives it a fullness of flavour. As well, the sprinkling of demerara sugar over the balls of dough creates a crunch as it bakes in oven.
You will also need a 1½ litre (6 cup) baking dish.
Heat the oven to 190°C (375°F) (gas 5).
Wash, halve, and stone the plums and place in a bowl. Peel the apples, core and thinly slice and add to the bowl.
Sprinkle over the demerara sugar and toss to coat. Then add the port and stir to mix. Spoon into the baking dish and put to one side.
Sift the flour and baking powder into a mixing bowl. Now rub in the butter to form breadcrumbs. Then stir through the caster/superfine sugar and salt.
In a separate bowl whisk together the egg and yogurt. Make a well in the centre of the dry ingredients and then pour in the egg and yogurt mixture. Bring the mixtures together to form a soft, slightly sticky dough.
Shape into small balls (about 16) and drop over the fruit. Then sprinkle with the remaining demerara sugar.
Bake for 30–35 minutes until the cobbler has risen and is golden.
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.
You will also need a 1 litre (1¾ pint) (4 cup) shallow ovenproof dish
Preheat the oven to 200°C (400°F) (gas 6).
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.
Sift the flour, baking powder, and a pinch of salt into a large bowl. Add 40g (1½ oz) (⅜ cup) of the cheese and set aside.
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.
Turn the dough out onto a floured surface, lightly knead, and then 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.
Brush each scone with a little milk and then sprinkle over the remaining cheese.
Bake in the oven for 20 minutes until the scones have risen and are golden, and the filling is bubbling around the edges.