Plum cobbler

Season: All year

Type: Sweets

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: plums, eggs

Recipe source: Lou’s mum

Equipment

  • metric measuring spoons and cups
  • pastry brush
  • muffin tin
  • small saucepan
  • pastry brush
  • scales
  • colander
  • bowls – 1 small, 1 large
  • whisk
  • spatula
  • large tablespoon
  • wire rack
Ingredients

  • Bottled plums (or other preferred fruit)
  • 150 g (1 cup) flour
  • 2 teaspoons baking powder
  • 3 tablespoons caster sugar
  • 60 g butter
  • 1 egg
  • 125 ml (½ cup) milk
  • 30 g, extra butter for greasing

 

What to do

  • Set out your ingredients.
  • Preheat the oven to 180o
  • Drain the plums in the colander.
  • Melt the extra butter in the small saucepan. Grease the muffin tins with the butter.
  • Place a plum half, cut side up, in the hole of each muffin tin.
  • Sift dry ingredients into the large bowl.
  • With your fingertips rub the butter into the dry ingredients.
  • Whisk the egg and milk together and gently fold into the dry ingredients.
  • Place a tablespoon of the cake mixture onto each plum half.
  • Bake for 15 minutes. Cool in tins for 5 minutes before serving with yoghurt or cream.
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