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

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

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

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

  3. Wash, halve, and stone the plums and place in a bowl. Peel the apples, core and thinly slice and add to the bowl.

  4. 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.

  5. 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.

  6. 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.

  7. Shape into small balls (about 16) and drop over the fruit. Then sprinkle with the remaining demerara sugar.

  8. Bake for 30–35 minutes until the cobbler has risen and is golden.

  9. Serve with double cream/whipping or heavy cream.



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

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

  1. Method
  2. Put the cranberries into a medium-sized pan.

  3. Add the sugar, port and spice.

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

  5. 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.

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

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