Cooking Instructions
1.
Preheat the oven to 200ºC/180ºC fan/gas mark 5.
2.
Place the
plum (12)
, face up, in a deep oven-proof dish. Drizzle over the ginger syrup,
chopped stem ginger (1 piece)
,
honey (20 g)
and 1 tsp of the
cardamom (2 g)
.
3.
In a stand mixer, blitz together the
flour (200 g)
,
baking powder (4 g)
,
golden caster sugar (120 g)
and remaining
cardamom (2 g)
. Add the
cubed butter (150 g)
gradually as you pulse until the mix takes on a breadcrumb consistency.
4.
Mix the
egg (1)
into the
warm milk (50 mL)
and add a little at a time to the breadcrumb mixture, beating constantly until you have a thick batter.
5.
Spoon generous blobs of the dough onto the plums, leaving some of the plums visible. Sprinkle over the final tsp of golden caster for texture.
6.
Bake for 30 minutes, until the fruit is bubbling and the cobbler topping is golden brown. Serve with clotted cream or ice cream.