Mellow dessert plums, their juice thickened by ground almonds, are baked beneath thick rounds of low-fat scone pastry in this warming family pudding for autumn days.
ingredients
serves 6
1 1/2 pound ripe Victoria plums or Spanish dessert plums, halved and stoned
3 tablespoons soft light brown sugar
1/4 cup ground almonds
6 tablespoons water
for the topping:
1 3/4 cups self-rising flour
3/8 cup plain whole wheat flour
1 level teaspoon baking powder
2 tablespoons shortening
1 egg, lightly beaten
7 tablespoons skimmed milk
1 teaspoon superfine sugar
method
OVEN: Preheat to 200°C (400°F, gas mark 6)
1. Mix the plums with the brown sugar, ground almonds and water. Spread the mixture in an ovenproof dish 8 inch in diameter.
2. To make the topping, combine the flours and baking powder in a bowl, and rub in the margarine. Pour in the egg and 6 tablespoons of the milk, and mix to form a soft dough. Knead to an even texture on a lightly floured surface.
3. Roll out the dough on a lightly floured surface to 1/2 inch thick. Use a fluted 2 1/2 inch cutter to cut rounds from the dough. Knead and roll the trimmings and cut out more rounds to make 12 in all. Lay them, slightly overlapping, in a circle round the dish and brush with the remaining milk.
4. Bake in the heated oven for 45 minutes, or until the rounds are golden and the plums soft. Cover with greaseproof paper after 30 minutes so the top does not brown too much. Sprinkle the cobbler with the superfine sugar and serve hot.
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