Crunchy Plum and Apple Cobbler with Port

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.

Plum and Apple Cobbler with Port

Crunchy Plum and Apple Cobbler with Port

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 30–35 minutes

  • Ingredients
  • 400 g (14 oz) Victoria plums/prune plums (about 7)
  • 2 dessert apples
  • 3 tbsp demerara sugar
  • 2 tbsp port
  • 170 g (6 oz) self-raising/self-rising flour (1⅓ cups)
  • 1 tsp baking powder
  • 55 g (2 oz) butter, diced (¼ cup, or ½ stick)
  • 70 g (2½ oz) caster/superfine sugar (3 tbsp)
  • pinch salt
  • 1 egg
  • 2 tbsp natural yogurt

Equipment

  • You will also need a 1½ litre (6 cup) baking dish.


  • Method
  • 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.

  • Serve with double cream/whipping or heavy cream.
Print Recipe

Festive Cranberry Sauce

Festive Cranberry Sauce

This recipe makes a lovely cranberry sauce with just a hint of port and spices to make it special.

Festive Cranberry Sauce

8 servings
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 450 g (1 lb) fresh cranberries (4 cups)
  • 90 ml (3 fl oz) port (⅓ cup)
  • 115 g (4 oz) light muscovado sugar/soft light brown sugar
  • 1 tsp mixed spice/pumpkin pie spice
  • ½ orange
  • 1 tsp Grand Marnier, optional


  • Method
  • Put the cranberries into a medium-sized pan.

  • Add the sugar, port and spice.

  • Zest and juice the orange, then add to the pan and stir everything together.

  • Bring to the boil and then turn down the heat and gently simmer for 10–15 minutes, stirring occasionally, until the cranberries soften and are just starting to break up.

  • Spoon the sauce into a bowl and stir in the Grand Marnier, if using, and then leave to cool.

  • The sauce can be kept covered in the refrigerator but bring it back to room temperature before serving.
Print Recipe