Plum & apple cobbler
By Mary Cadogan
A plum-filled pudding with a light, fluffy scone-like topping – perfect for after the Sunday roast
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Prep:30 mins
Cook:30 mins
Ready in an hour - Serves 4
- Easy
Nutrition per serving
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kcal 556
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fat 21g
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saturates 8g
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carbs 90g
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sugars 37g
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fibre 6g
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protein 8g
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salt 0.3g
Ingredients
- 750g cooking apples (Bramley's are best)
- 350g ripe plums
- juice of 1 lemon
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp cinnamon
- 50g butter
- 50g golden caster sugar
- 1 egg, beaten
- 4 tbsp milk
- 50g/2oz walnut pieces
Method
Preheat the oven to fan 160C/ conventional180C/gas 4. Butter a 1.5 litre ovenproof pie dish.
Peel, core and slice the apples. Halve, stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add the plums and cook for a further 5 minutes.
Turn the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small pieces and rub in with your fingertips. Stir in the sugar, then add the egg and milk and mix lightly to a soft batter (this can be done in the food processor).
Drop tablespoonsful of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. Bake for 25-30 minutes until the topping has a crisp brown crust.
