Fresh Plum Cobbler is a modern British recipe (based on an American original) for a classic baked dessert of a gooseberry compote base sandwiched between a flour and maize meal dough. The full recipe is presented here and I hope you enjoy this classic British version of: Fresh Plum Cobbler.
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Ingredients:
350g flour
80g corn (maize) meal (+ 2 tbsp)
1/2 tsp baking powder
2 tsp salt
120g butter
180ml boiling water
800g Gooseberry Compote
1 tbsp honey
juice of 1/2 lemon
Method:
Sift the flour, corn meal, baking powder and salt into a bowl then add the butter and either rub into the flour with your fingers or cut into it with two knives. Continue mixing until the mixture resembles fine breadcrumbs then add the boiling water and stir to combine thoroughly. Divide the mix in half and press half into the base of a well-buttered 20 x 20 x 5cm baking tin. Sprinkle 1 tbsp of the cornmeal over the top and pour the gooseberry compote over the dough.
Top with the remaining dough, spreading evenly and sprinkle the remaining cornmeal over the top.
Place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for 30 minutes, or until the top of the cobbler is lightly browned. Take out of the oven, allow to cool a little then cut into squares and serve.
