Plum Cobbler Recipe

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Plum Cobbler Recipe

(Mellow dessert plums, their juice thickened by ground almonds,

are baked beneath thick rounds of low-fat scone pastry)

Ingredients:  Serves 6, Oven: Preheat to 200C

1 lb (680 g) ripe Victoria plums or Spanish dessert plums, halved and stoned

1 oz (45 g) soft light brown sugar

1 oz (30 g) ground almonds

6 tablespoons water

 

For the topping:

6 oz (175 g) self-raising flour

2 oz (60 g) plain wholemeal flour

1 level teaspoon baking powder

1 oz (30 g) polyunsaturated margarine

1 egg, size 2, lightly beaten

7 tablespoons skimmed or low-fat milk

1 teaspoon castor sugar

 

Method:

Mix the plums with the brown sugar, ground almonds and water.  Spread the mixture in an ovenproof dish      8 inch (20 cm) in diameter.  To make the topping, combine the flours and baking powder in a bowl, and rub in the margarine.  Pour in the egg and 6 tablespoons of the milk, and mix to form a soft dough.  Knead to an even texture on a lightly floured surface.  Roll out the dough on a lightly floured surface to inch (13 mm) thick.  Use a fluted 2 inch (65 mm) cutter to cut rounds from the dough.  Knead and roll the trimmings and cut out more rounds to make 12 in all.  Lay them, slightly overlapping, in a circle round the dish and brush with the remaining milk.  Bake in the preheated oven for 45 minutes, or until the rounds are golden and the plums soft.  Cover with greaseproof paper after 30 minutes so the top does not brown too much.  Sprinkle the cobbler with the castor sugar and serve hot.

 

Note:  If you like, you can add 1 teaspoon of vanilla extract to the dough.  A spoonful of Greek yoghurt on each serving would add a touch of luxury.  If you cannot get ripe Victoria or Spanish dessert plums you can use a cooking variety, but you might have to add more sugar.

 

Nutrient Value Per Serving:

280 calories

8 g total fat (1 g saturated fat)

48 g carbohydrates

8 g added sugar

4 g fiber

245 mg sodium

 

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