Plum Cobbler

Equipment

• 2 litre or 3½ ovenproof dish

Oven Temperatures

preheated oven, 190C 375F GM5

Ingredients

• 1kg or 2¼lb plums, stoned and sliced before weighing
• 100g or 3½oz caster sugar
• 1 tablespoon lemon juice
• 250g or 9oz plain flour
• 75g or 2¾oz granulated sugar
• 2 teaspoons baking powder
• 1 egg, beaten
• 150m or ¼ pint buttermilk or soured cream
• 75g or 2¾oz butter
• double cream to serve

Instructions

1. Lightly grease dish.
2. In a large bowl mix together plums, caster sugar, lemon juice and 25g or 1oz of the plain flour.
3. Spoon the coated plums into the bottom of the prepared dish.
4. Combine the remaining flour, granulated sugar and baking powder in a bowl.
5. Add the beaten egg, buttermilk and cooled melted butter.
6. Mix everything gently together to form a soft dough.
7. Place spoonfuls of the dough on top of the fruit mixture until it is almost covered. (Little gaps look nice and let steam escape.)
8. Bake in a preheated oven, 190C375F GM5 for about 35-40 minutes until golden brown and bubbling.
9. Serve pudding piping hot with double cream.

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This page was last updated by Mad Hatter on 12th May 2001.