About this recipe:A cobbler is an old-fashioned pudding made with a light scone topping and plenty of fruit underneath. This version uses plums, but other fruit in season is good too. The scone mixture has some chopped walnuts added for a nice nutty flavour and texture, and is arranged on the fruit in strips to make an attractive lattice top.
800 g (1¾ lb) plums, halved or quartered
grated zest and juice of 1 large orange
1 cinnamon stick
2 tbsp light muscovado sugar
200 g (7 oz) self-raising flour
pinch of salt
1 tsp baking powder
30 g (1 oz) cool unsalted butter, diced
30 g (1 oz) light muscovado sugar
1 tbsp chopped walnuts
100 ml (3½ fl oz) semi-skimmed milk, plus 1 tbsp milk for brushing
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Preheat the oven to 180°C (350°F, gas mark 4). Place the plums in a 1.2 litre (2 pint) ovenproof dish. Add the orange zest and juice, cinnamon stick and sugar, and mix thoroughly. Gently shake the dish so the fruit settles in an even layer.
To make the scone topping, sift the flour, salt and baking powder into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and chopped walnuts. Make a well in the centre, add the milk and mix to a soft but not sticky dough.
Transfer the dough to a lightly floured work surface and knead briefly. Roll out to a rectangle about 1cm (½ in) thick and the length of the ovenproof dish. Using a sharp knife or a pastry wheel, cut into strips about 1.5 cm (¾ in) wide.
Dampen the rim of the dish with water, then arrange the strips over the fruit in a lattice pattern, pressing each end of the scone strips onto the rim of the dish and trimming the ends neatly. Brush the lattice with the 1 tbsp extra milk.
Bake for 25–30 minutes or until the scone topping is golden and the fruit is tender. Serve hot or warm. Remember to remove the cinnamon stick when serving.
Each serving provides
A, B1, C, E, niacin, calcium, copper, iron, potassium
Some more ideas
Make the cobbler with a mixture of apples and plums or with the traditional blackberry and apples. Other ideas are apples with raspberries, and pears with berries. * For a strawberry and rhubarb cobbler, replace the plums with 400 g (14 oz) each chopped rhubarb and whole strawberries, and flavour with the orange zest and 2 tbsp redcurrant jelly. Add chopped toasted hazelnuts to the scone topping rather than walnuts. Roll out the dough to an 18 cm (7 in) round that is 1 cm (½ in) thick and cut into rounds using a 3 cm (1¼ in) fluted cutter. Arrange the rounds on top of the fruit, slightly overlapping, brush with milk and bake as in the main recipe.
Plums are a source of both soluble and insoluble dietary fibre. Soluble fibre helps in reducing high levels of blood cholesterol, whereas insoluble fibre has an important role in preventing constipation. * Using both the zest and juice of oranges boosts the fibre and vitamin C content. Phytochemicals, which have antioxidant properties, are also present in the skin and therefore included when the zest is used.