Ingredients:
500g damsons
500g plums
100g golden caster sugar
for the Cobbler:
80g butter/marg , chilled and cut into cubes
200g self-raising flour
100g golden caster sugar
150ml buttermilk or milk or dairy-free alternative
a handful hazelnuts or cobnuts , roughly chopped
- Heat the oven to 190C/fan 170C/gas 5. Tip the damsons and plums into a 1-litre baking dish and sprinkle over the sugar. Put the dish in the oven while you make the cobbler.
- To make the cobbler, whizz the butter, flour and sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk to make very soft, spoonable dough.
- Take the baking dish out of the oven and spoon blobs of dough over the damsons, sprinkle the cobbler with nuts and bake for 30-35 minutes, or until the damson mixture is bubbling and the cobbler is cooked through – test it with a skewer as you would a cake.
- Serve with crème fraîche or custard.
