It’s been a while since I posted hasn’t it? My Mac got poorly and had to visit the hospital for remedial surgery and a fan replacement. Then we had to pack to come on holiday so we’ve slipped away for the week to my parents’ farm for our annual dog wrangling holiday in Norfolk. I don’t think I’ve ever known dogs that are so pampered or demanding. They tell YOU when they want a walk or they want food and if you dare to be a few minutes late with their copious demands, you will know about it! Still, I love them to bits and when I go home I will be sad to leave them. Dogs really bring so much happiness into my life – all three of ours have such different personalities and silly little quirks. Like when I let the lurcher off the lead in the field and he does this silly little bouncy run like a small silver gazelle, tail flying madly like a dysfunctional helicopter.
I had wanted to do a little fruit picking whilst we’re here but it seems we were just a week or so late for the Victoria plums which lie scattered on the ground or shrivelled high up in the tree. I have spotted some damsons and there are a few blackberries I might be able to salvage too. I did make this cobbler a couple of weeks ago though and bought the plums for an amazing new farm shop I found near Bradford. Whilst I mostly hate the winter season I do love making a hearty roast dinner followed up by traditional British pudding – jam roly poly, crumble, steamed syrup sponge or steamed chocolate sponge. Prior to making this cobbler we’d just watched an episode of Don’t trust the B in apartment 23 where they were talking about peach cobbler. I’ve only ever eaten savoury cobbler so thought I’d turn my hand to making a fruit one. It’s my understanding that our friends across the pond’s cobbler is pretty much our crumble but I wanted to make more of the scone type cobbler I’m used to. So here it is…plum cobbler. Don’t forget a generous portion of custard, or ice cream.
- 700g plums
- 3tbsp caster sugar
- 1tsp cinnamon
- 2tbsp water
- Zest ½ lemon
- 2tbsp maple syrup
For the dough
- 300g plain flour
- 2½tsp baking powder
- 60g caster sugar
- ½tsp vanilla extract
- 3tbsp oats
- 150ml milk
- Splash of milk + 2tbsp demerara sugar to glaze
- Preheat the oven to 180°C/360°F. Halve and stone the plums and place cut side up in a medium sized baking dish.
- Sprinkle the caster sugar, cinnamon and water over the plums, then place in the oven for 15-20 minutes. Then remove from the oven, cover with maple syrup and lemon zest and leave to cool a little.
- Meanwhile make the dough. Sieve together the flour, baking powder and caster sugar, then stir in the oats. Add the milk and vanilla extract to form a soft, slightly sticky dough.
- Prepare a floured surface then gently roll out the dough to 6mm thick. Take a round cutter about 5cm wide and cut out shapes. Distribute evenly over the top of the plums. Brush the tops of each of the scones with milk and sprinkle with demerara sugar.
- Bake in the oven for 30-35 minutes until golden brown.