TODAY’S RECIPE: Plum and apple cobbler

Homely comforting dessert — serves 8-10

Ingredients

100 g butter, cubed 100 g golden caster sugar 2 vanilla pods, seeds scraped out 700 g firm plums, stoned and roughly chopped 300 g Braeburn apples, peeled, cored and chopped 1 tsp cinnamon For the dough 1 egg 100 ml milk

Method

140 g cold butter, cut into cubes 280 g plain flour 140 g golden caster sugar ½ tsp cinnamon 1 tbsp baking powder 2 tbsp demerara sugar clotted cream, to serve

1 For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved. Simmer until you have a chunky fruit compote, then set aside.

2 Heat oven to 190c/170c fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.

3 Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle over the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.