Blood Plum Cobbler

800g fresh blood plums ¼ cup water

½ cup white sugar

For the topping:

1¼ cup self-raising flour ½ cup castor sugar

¾ cup all purpose flour 2 eggs

¾ cup milk

175g cold chopped butter ¼ cup sifted icing sugar ½ tsp vanilla extract

1 tbs melted butter to brush

Preheat the oven to 160°C. Brush a pie dish of about a 10 cup capacity with

melted butter

Step 1:

Place ¼ cup water and ½ cup white sugar in a pot and bring to a gentle simmer on the stove.

Pour boiling water over the plums and wait to cool before removing the skins. Halve and stone the fruit, drain off water and place in the water and sugar mixture until soft. Pour this mixture into the pie dish.

Step 2:

Sift flours into a bowl and add sugar and stir. Rub in butter until the mixture resembles breadcrumbs. Beat the eggs in milk and add the vanilla extract and pour carefully into the flour mixture. Mix gently; it should be like a very soft scone mixture.

Step 3:

Place spoonfuls of the dough on the blood plums when the plum jam is cool.

Increase the oven temp to 180°C.

Place the pie dish in the centre of the oven and bake for about 30 minutes until golden brown. Dust with icing sugar and serve with whipped cream.