PLUM COBBLER:

INGREDIANTS:

PLUMS IN SYRUP -825 GM

SELF RAISING FLOUR -110GM

CASTER SUGAR -55GM

GROUND CINNAMON -1 TEASPOON

BUTTER, CHOPPED -60 GM

EGGYOLK – 1

BUTTER MILK -60 ML

COARSELY CHOPPED TOASTED HAZELNUTS -2 TABLESPOON

ICING SUGAR MIXTURE -2 TABLESPOON

METHOD:

DRAIN PLUMS OVER MEDIUM SAUCEPAN.HALVE PLUMS;DISCARD STONES.ADD PLIMS TO PAN;BRING TO BOIL,REDUCE HEAT ;SIMMER,UNCOVERED ABOUT 5 MINUTES OR UNTIL PLUM SOFTEN.

STRAIN PLUMS; RESERVE ½ CUP LIQUID.PLACE PLUMS AND RESERVED LIQUID IN 1 LITRE [4 CUP] OVENPROOF DISH;PLACE DISH ON OVEN TRAY.

SIFT FLOUR,CASTER SUGAR AND CINNAMON INTO MEDIUM BOWL;RUB IN BUTTER,STRI IN EGG YOLK AND ENOUGH OF THE BUTTERMILK TO MAKE A SOFT,STICKY DOUGH.DROP HEAPED TEASPOONS OF THE MIXTURE OVER HOT PLUMS;SPRINKLE WITH NUTS.

BAKE ,130 -135 C,FOR 30 MINUTES UNTIL BROWN COLOUR APPEARS.SERVE DUSTED WITH SIFTED ICING SUGAR.

TIPS:

SERVE WITH CREAM OR ICE- CREAM,IF DESIRED.