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    Spiced Plum Cobbler

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    Spiced Plum Cobbler

    For pudding, you could try this warming cobbler, which is made using dairy-free scones as a topping for richly spiced fruit. The scone recipe is adapted from Great Healthy Food: Lactose Free by Lucy Knox and Sarah Lowman (Carroll & Brown; £12). Of course, you can also bake the dough into individual scones, then split and fill them with macerated strawberries and your favourite non-dairy ice cream for a quick but delicious take on strawberry shortcake.

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 750g plums, halved and stoned
    • 100g caster sugar
    • Strip of zest pared from an orange
    • ½ cinnamon stick
    • 2 star anise
    • 250g self-raising flour
    • 120ml plain soya yogurt
    • 2 medium eggs


    1. Preheat the oven to 220°C, gas mark 7.
    2. Put the plums, half the sugar, the orange zest and spices in a 1.25 litre-capacity pie dish with 3 tbsp water. Cover with foil and cook for 30 minutes or until tender.
    3. Meanwhile, sift the flour into a bowl and add the remaining sugar. Beat the yogurt and eggs together in a separate bowl. Add this mixture gradually to the flour until you have a soft dough (you may not need it all).
    4. Lightly knead the dough on a floured surface, adding more flour if it seems sticky. Pat out with your hands to a 2cm thickness. Use a pastry cutter to cut scones from the dough. Take the plums out of the oven, remove the foil and fish out the spices.
    5. Arrange the scones on top of the plums, overlapping them slightly. Bake for 12-15 minutes, or until the scones are golden and well risen. Serve straight away. If you want to serve the scones separately, bake them on an oiled baking sheet at 220°C, gas mark 7 for 12-15 minutes.

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