Plum and cinnamon cobbler

COOKING TIME 25–30 MINUTES

SERVES 6–8

700g (1½lb) plums

Grated zest and juice of 1 orange

75g (3oz) soft light brown sugar

1 cinnamon stick

75g (3oz) unsalted butter

175g (6oz) plain flour

2 tsp baking powder

Pinch of salt

1 tsp ground cinnamon

125ml (4½fl oz) milk

1 tbsp demerara sugar

Thick cream, to serve

HALVE THE PLUMS and discard the stones. Put in a large saucepan with the orange juice, soft brown sugar and cinnamon stick and slowly bring to the boil. Simmer for 3–4 minutes, covered, then remove from the heat. Allow to cool in the pan for 45–60 minutes before pouring into a 23cm (9in) ovenproof baking dish, approximately 6cm (2½in) in depth.

PREHEAT THE OVEN TO 220°C (425°F), Gas Mark 7. In a mixing bowl, rub the butter into the flour, baking powder and salt until it resembles fine breadcrumbs (or use a food processor). Add the ground cinnamon and orange zest and stir in the milk until you a have a sticky, dough-like mixture.

SPOON THE MIXTURE OVER THE FRUIT in dollops and sprinkle generously with the demerara sugar. Bake in the oven for 25–30 minutes or until golden. The cobbler is best served warm with thick cream.