Sweet Plum Cobbler – A Recipe

Plum Cobbler Recipe Time for a confession ya’ll: I have about a million photos of this cobbler. When I pulled it out of the oven, it just looked so perfect, I couldn’t stop myself. My photography skills do not do this cobbler justice. It smelled like a cinnamon doughnut, mixed with a British scone, bubbling over a puddle of sweet brown sugar scented buttery plums. Like the best freshest sharpest jam you ever tasted, cooked underneath a scone that was more butter than anything else, all topped off with crunchy demerera sugar and cinnamon. Super simple to make and pretty much screaming down-home American goodness, this cobbler is perfect for making the most of summer’s stone fruits. Plum Crumble Recipe There have been a few mercifully cool days these past few days…I’m sorry,¬† can’t really concentrate right now. Dreamgirls is on, and Beyonce is screaming at me to listen. And I ache with her as a female. Sing it, every lady of this film. And there it is. Goosebumps. Powerful. You know what, we have to be powerful. We ladies. Take risks, be bold, don’t let it happen to you! I feel powerful, reckless, and excited about this year. I’m starting it off with a beautiful plum crumble, that I couldn’t be more chuffed with. I’m planning a trip to Melbourne, and a trip to California later this year. The web and the world are rife with inspiration for me at the moment. It’s true for everyone though, not just me. Just open your eyes! Plum Crumble Recipe And, omigod, she’s leaving him in Dreamgirls. Anyway, I’m excited for my work this year, and to learn as much as I can. All about taking risks, making opportunities, and working hard. Are you excited, you got something planned? Remember, the only difference between doing¬† something and not doing something is doing it. So make a decision, ya’ll, go for it! I believe in you, you believe in you. We’re both on board, I don’t see what can go wrong. Happy New Year, lovely readers. Plum Cobbler Recipe  

Sweet Plum Cobbler Recipe

8 sweet, ripe plums

1/3 cup brown sugar

20g butter

For the cobbler:

1 1/4 cup plain flour

2 tsp baking powder

1/4 tsp bicarb (baking soda)

1/4 cup caster sugar

30g butter

1/4 cup yoghurt mixed with 1/4 cup milk (or 1/2 cup buttermilk)

To sprinkle:

1 heaped tsp demerara sugar, and a pinch of cinnamon Preheat the oven to 180C. Slice the plus into quarters, removing the stones, and toss together with the brown sugar. Pile these into two small rectangular dishes (I use Falcon Enamel dishes) or a large pie dish. Dot the tops with the butter. To make the cobbler, place the plain flour, baking powder, bicarb and sugar into a medium sized mixing bowl. Add the butter, cut into small dice, and rub in with your finger tips, until there are no pieces larger than a peppercorn remaining. Stir in the yoghurt, milk mixture, quickly, but thoroughly. Generously flour a benchtop, or large chopping board, and turn out the dough, before cutting into rounds with a small, floured cutter, or an upside down glass. I got 10, 4cm rounds out of this dough. Arrange the rounds on top of the plums, not worrying too much, because they bake up beautifully no matter what. Finally, sprinkle the top of the rounds with the combined demerera and cinnamon, and then bake for 30-35 minutes. Serve with a big scoop of vanilla ice-cream. DO IT.

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