Plum & apple cobbler
A plum-filled pudding with a light, fluffy scone-like topping - perfect for after the Sunday roast
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 25 - 30 mins
Ready in an hourCan be frozen
- Preheat the oven to fan 160C/ conventional180C/gas 4. Butter a 1.5 litre ovenproof pie dish.
- Peel, core and slice the apples. Halve, stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add the plums and cook for a further 5 minutes.
- Turn the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small pieces and rub in with your fingertips. Stir in the sugar, then add the egg and milk and mix lightly to a soft batter (this can be done in the food processor).
- Drop tablespoonsful of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. Bake for 25-30 minutes until the topping has a crisp brown crust.
Per serving
556 kcalories, protein 8.0g, carbohydrate 90.0g, fat 21.0 g, saturated fat 8.0g, fibre 6.0g, sugar 37.0g, salt 0.3 g
Recipe from Good Food magazine, October 2003.
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http://www.bbcgoodfood.com/recipes/1412/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 25 - 30 mins
Ready in an hourCan be frozen
Ingredients
FOR THE COBBLER
- 100g self-raising flour
- 1 tsp cinnamon
- 50g butter
- 50g golden caster sugar
- 1 egg , beaten
- 4 tbsp milk
- 50g/2oz walnut pieces
Per serving
556 kcalories, protein 8.0g, carbohydrate 90.0g, fat 21.0 g, saturated fat 8.0g, fibre 6.0g, sugar 37.0g, salt 0.3 g
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