There’s nothing quite like the magic that happens when soft fruit is baked with a crumbly, cakey topping. While the cobbler collection is aplenty, this plum variation stands out for its sweet-tart nature, a flavour that only gets better in taste and texture in the oven.
- 825 g can dark plums in syrup
- ¾ cup (110 g) self-raising flour
- ¼ cup (55 g) caster sugar
- 1 tsp ground cinnamon
- 60 g butter, chopped
- 1 egg yolk, lightly beaten
- ¼ cup (60 ml) buttermilk
- 2 tbsps toasted hazelnuts, chopped
- Icing sugar, for dusting
- Ice-cream or cream, to serve (optional)
Preheat the oven to 180 C. Drain plums over a medium saucepan, then halve and remove stones. Place plums with syrup in the pan. Bring the mixture to the boil then simmer, uncovered, for about 5 mins or until the plums are soft.
Strain and reserve ½ cup (125 ml) of the syrup. Place the plums and reserved syrup in a small ovenproof dish (1 litre/4 cups capacity).
Sift the dry ingredients into a bowl. Rub in butter, stir in egg and enough buttermilk to mix to a soft consistency. Drop heaped teaspoons of topping mixture over the plums, then sprinkle with nuts. Place the dish on an oven tray. Bake uncovered for about 30 mins or until browned.
Dust with sifted icing sugar and serve with ice-cream or cream, if desired.
TIP This recipe is best made close to serving.