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.
A, B1, C, E, niacin, calcium, copper, iron, potassium
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.