Plum cobbler
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Plum cobbler
Recipe by Honey & Co.
This pudding is both British and American in inspiration. It’s the cream in the topping that makes it extra special, giving it a rich and buttery deliciousness, just like the very best shortbread
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
549Kcal
Fat
25gr
Saturates
15gr
Carbs
75gr
Sugars
44gr
Fibre
3gr
Protein
4gr
Salt
0.6gr
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Ingredients
- 600g plums
- 1 whole star anise
- 100g demerara sugar
- 3 tbsp cornflour
- ice cream or double cream, to serve
For the topping
- 110g plain flour
- 2 tsp baking powder
- 3 tbsp demerara sugar
- 1 tsp ground ginger
- 40g melted butter, cooled
- 120g double cream
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. Stone and quarter the plums and then cut into slim wedges. Mix with the star anise, sugar and cornflour and transfer to a baking dish or casserole (we used a 23cm oval dish). Drizzle 2 tablespoons of water over the top.
- Mix all the topping ingredients together with a pinch of salt, very lightly, without over mixing. Don’t worry if there are a few little lumps; it’s better to under mix than over mix. Dollop spoonfuls of the topping all over the fruit, leaving some of the plums exposed, to allow for some bubbling up of the juices in between the cobbles.
- Bake for 25-30 minutes or until the top is golden and the fruit has started to bubble up. Serve hot with ice cream or cream.
