Plum Cobbler

[omly]

I went to Haymarket to pick up some more plums today to add to the ones we already had in the house. We had 3 in the house that looked decidedly pathetic. They were starting to get overripe and not really so good for eating by themselves. So I decided this was the perfect time to try out this recipe Roger was interested in.


Plum Cobbler - Serves 6

• 6 tbsp butter, melted & cooled
  
• 2 lb 4 oz lbs (about a dozen) plums, pitted and sliced
  
• 0.5 c superfine sugar (I used powdered)
  
• 1 tbsp lemon juice
  
• 2.25 c all-purpose flour
  
• 0.3 c granulated sugar
  
• 2 tsp baking powder
  
• 1 egg beaten
  
• 0.7 c buttermilk (I used regular)
  
• heavy cream, to serve (I omitted)

1. Lightly grease an 8-cup oven-proof pan with a little butter.
   
2. Combine the sliced plums, superfine sugar, lemon juice, and 0.25 c of the flour in a large bowl.
   
3. Spoon the coated plums into the base of the prepared ovenproof, spreading them out evenly.
   
4. Strain the remaining flour and baking powder into a bowl. Stir in the granulated sugar.
   
5. Add the beaten egg, buttermilk, and cooled melted butter. Mix everything gently together to form a soft dough.
   
6. Place spoonfuls of the dough on top of the fruit mixture until it is completely covered.
   
7. Bake in a preheated oven, 375F/190C, for 35-40 minutes until dough is golden brown and fruit mixture is bubbling.
   
8. Serve the cobbler piping hot, with heavy cream.

Source: Greatest Ever Baking (no author or editors listed)