Donna Hay:

Of­fers up a recipe for a melt-in-your mouth fruit bake

Sunday Tasmanian - Tassie Living - - CONTENTS - by Donna Hay


• 1 cup (150g) self-rais­ing flour, sifted

• 100g un­salted but­ter, chopped

• ¼ cup (55g) caster sugar

• ¹∕³ cup (80ml) but­ter­milk

• 2 tea­spoons vanilla ex­tract

• 6 black plums, stones re­moved and halved

• 125g black­ber­ries

• ¹∕³ cup (75g) caster sugar, ex­tra

• ¹∕³ cup (25g) flaked al­monds

• ic­ing sugar and dou­ble cream, to serve


STEP 1 Pre­heat oven to 180°C. Place the flour, but­ter and sugar in a food pro­ces­sor and process un­til the mix­ture re­sem­bles fine bread­crumbs.

STEP 2 Grad­u­ally add the but­ter­milk and half the vanilla and process un­til the mix­ture just comes to­gether.

STEP 3 Place the plums, black­ber­ries, re­main­ing vanilla and ex­tra sugar in an 18cm 4-cup­ca­pac­ity (1 litre) bak­ing dish and toss to com­bine.Top with the cob­bler mix­ture. Sprin­kle with the al­monds. Bake for 45–50 min­utes or un­til golden and cooked through. Dust with ic­ing sugar and serve with cream. Serves 4.


“Plums are at their best right now – take ad­van­tage with this easy dessert”

Put the pie tin on a bak­ing tray be­fore bak­ing to catch any drips while cook­ing.

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