If you have access to some fresh damsons, add a handful to the plums, adjusting their weight accordingly. Alternatively, use homemade damson jelly, jam or cordial as a flavouring and adjust the sugar. Serve hot, warm or cold
- 1kg plums
- ½ teaspoon ground cinnamon, or to taste
- 175g granulated sugar
- To finish
- Granulated sugar
- 225g self-raising flour
- Pinch of salt
- 85g cold butter
- 55g caster sugar
- 1 medium egg
- 4 tablespoons milk
- Preheat the oven to 200°C/gas 6.
- Wash the plums, then halve and stone them. Mix together with the sugar and cinnamon and tip into a pie dish with about 3 tablespoons of water. If you're adding fresh damsons, either halve and stone them, or lightly cook them in the 3 tablespoons of water, fishing out the stones before mixing them into the plums. Put the fruit in the oven for 15-20 minutes to begin cooking while you make the cobbler topping.
- Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in the sugar. Beat the egg and add the milk. Pour this into the flour and thoroughly mix with a fork until it forms a lumpy dough.
- Transfer to a floured surface and lightly knead until smooth. Quickly roll out to just under 1cm thickness, then stamp out discs using a 6cm floured pastry cutter. Arrange these, barely overlapping, on top of the fruit. Brush with milk and scatter with some granulated sugar.
- Place the cobbler in the middle part of the oven and bake for 15 minutes. Then reduce the temperature to 190°C/gas 5 and bake for a further 10 minutes. This is best served warm but is still very good eaten hot or cold.
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This recipe was first published in Fri Sep 01 01:00:00 BST 2000.