Spiced plum cobbler

This cobbler has a light cake topping and a rich syrupy spiced plum base.

Ingredients
600g plums, chopped
4tbsp sugar
1tsp cinnamon
1/8 tsp nutmeg
rind and juice of small orange

topping
100g self raising flour (40%urid, 40% tapioca, 20% cornmeal and 1tsp baking powder to 100g flour)
50g cold butter
50g sugar
1 tsp cinnamon
1 egg
rice or other milk to produce soft dropping batter


Cook the plum mixture until the plums are beginning to soften.  Place in either one medium pie dish or two smaller ones (I like to make two so I can freeze one).

Cut the cold butter into small pieces, toss in the flour, then rub together, either with your fingers or a quick whizz in a food processor.  Stir in the sugar and spice, then the egg and milk.

Carefully spoon the cake mixture on top of the fruit.  Cook in a medium oven (175C fan) for 25-30 minutes until the top begins to brown and the cake is cooked all the way through.

This easy pudding can be made with any variety of fruit.

Plum and Apple Crumble

Plums are in season here, and the windfall apples are ripe enough to cook with.  A quick and easy desert with the two fruits and a crisp topping.

These quantities make a moderate desert for four or enough for two very hungry people


Ingredients

100g flour (40% urid, 40% tapioca, 20%cornmeal)
50g butter
25g ground almonds (optional)
30g brown sugar
water

Rub butter into flour
Stir in almonds and sugar.  Add water a little at a time until the mixture begins to clump.


Place prepared fruit into a suitable dish.  Add sugar to taste.  Stir in a little cornflour if you have juicy fruit and you want a thicker syrup than the one I have in the photo.

Arrange the topping on the fruit and bake in a medium oven (about 170C fan) for 35 minutes.  If the topping gets brown before the time is up lower the heat and keep cooking to ensure that the crumble is cooked.