Name: Plum and cardamom cobbler
Total time: 2700 s
Yield: 6
Ingredients: 12 plum; 1 piece stem ginger in syrup; 1 tablespoon wildflower honey; 2 teaspoon ground cardamom; 200 gram plain flour; 1 teaspoon baking powder; 120 gram golden caster sugar; 150 gram butter; 1 egg; 50 millilitre whole milk

Step 1

Preheat the oven to 200ºC/180ºC fan/gas mark 5.

Step 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) .

Step 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.

Step 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.

Step 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.

Step 6

Bake for 30 minutes, until the fruit is bubbling and the cobbler topping is golden brown. Serve with clotted cream or ice cream.

Plum and cardamom cobbler

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

On-the-ball burgers

Slow-cooked red pepper spaghetti

Jersey Royal and smoked trout niçoise

Quick and easy chicken, leek and bacon pie

Bombay chicken naans

Baked cod with grapefruit and cucumber salad

Slow-roasted capella tomatoes with grains and basil gremolata

Carrot and coriander soup baked rice with spicy salmon

Almond butter berry bakewell smoothie

Za’atar roasted cauliflower with herby couscous salad

Vanilla brandy apple tea

Mixed mushroom and red wine ragu with spaghetti

Cold noodle salad with mango

Christmas cake pops

Asparagus and sundried tomato tart

Winter panzanella salad