Plum, orange & almond cobbler

Recipe uploaded by

Jane Hornby

5 ratings

Recipe by Jane Hornby

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1. Heat oven to 200C/180C fan/gas 6. Mix plums, sugar, 1 tbsp flour and cinnamon in a large baking dish. Splash over the orange juice, cover with foil, then bake for 30 mins until the fruit has softened.
2. Mix the ground almonds, zest and flour with the salt and baking powder in a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop. The mix should be stiffish but spoonable.
3. Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter. Scatter with flaked almonds and a little sugar. Bake for 30-35 mins until topping is golden and the fruit bubbles underneath. Scatter with more caster sugar to serve.

459 kcalories, protein 9g, carbohydrate 73g, fat 17 g, saturated fat 7g, fibre 5g, salt 0.94 g

Latest comments and suggestions

• jemmag

  09 September 2009

  jemmag rated and commented on this recipe

  

  This pudding was amazing! Will be making again and again! I used some soya milk, soya yogurt and stork, which worked just as well. I had some damsons and greengages to use up so threw it all together (after taking all the pits out... long job!) and baked it with half the amount of sugar, it turned out a bit tart so we added more sugar after the final bake! The cobbler mix was huge, light and delicious!

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• KatieG

  10 September 2009

  KatieG rated and commented on this recipe

  

  Lovely pudding - hot with ice-cream or cold with evaporated milk. Didn't bother de-stoning the plums, just warned everyone about stones! Will increase the amount of fruit (maybe our plums were just small ones!) and decrease the amount of topping next time.

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• clara jane

  23 September 2009

  clara jane rated and commented on this recipe

  

  Plums were 'just' ripe so it was slightly tart; could, of course, have added more sugar but it was delicious as it was. Served with cream and then the leftovers with vanilla yoghurt. Think it would be fabulous with custard.

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• gingergarlic

  28 September 2009

  gingergarlic rated and commented on this recipe

  

  This was a lovely comforting pud. After roasting the plums, I drained some of the liquid away as there seemed to be far too much. I used v low fat yoghurt and semi-skimmed milk and it turned out fine. Will definitely make again.

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• Irmgard

  04 November 2009

  Irmgard rated and commented on this recipe

  

  This is wonderful - juicy fruit topped by light, fluffy pastry. Since there is only the two of us, I judge hot desserts by how well they reheat and this dessert passes with flying colours. I look forward to next summer when plums are in season again, just so that I can make this dessert!

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Ingredients

• 1½ kg ripe plums (about 14) stoned and halved
• 100g golden caster sugar , plus extra
• 1 tbsp plain flour
• 1 cinnamon stick , snapped in half
• zest and juice 2 oranges

FOR THE TOPPING

• 50g ground almonds
• 300g self-raising flour
• ¼ tsp salt
• 1 tsp baking powder
• 85g cold butter , cut into cubes
• 4 tbsp golden caster sugar
• 150g pot natural full-fat yogurt
• 4 tbsp full-fat milk
• 1 tsp vanilla extract
• handful flaked almonds

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr

Ingredients

• 1½ kg ripe plums (about 14) stoned and halved
• 100g golden caster sugar , plus extra
• 1 tbsp plain flour
• 1 cinnamon stick , snapped in half
• zest and juice 2 oranges

FOR THE TOPPING

• 50g ground almonds
• 300g self-raising flour
• ¼ tsp salt
• 1 tsp baking powder
• 85g cold butter , cut into cubes
• 4 tbsp golden caster sugar
• 150g pot natural full-fat yogurt
• 4 tbsp full-fat milk
• 1 tsp vanilla extract
• handful flaked almonds

459 kcalories, protein 9g, carbohydrate 73g, fat 17 g, saturated fat 7g, fibre 5g, salt 0.94 g

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