Plum and raisin cobbler

Method

1. Preheat the oven to 220C/gas 7.

2. De-stone the plums and quarter them. Don't make them too small otherwise they'll break up in the oven..

3. Arrange the plums and raisins in the baking dish, then scatter the golden caster sugar over the top.

4. To make the topping: place the sifted flour, salt, baking powder, cinnamon, lemon zest and butter into a food processor. Add the butter and pulse several times until the mixture resembles fine breadcrumbs. Pour in the buttermilk and pulse again briefly until you have a thick dough.

5. Spoon the mixture over the fruit in large heaps. Don't worry about covering the fruit completely or how even the heaps are. Lastly, sprinkle the sugar and cinnamon all over, followed by the flaked almonds.

6. Place in the oven for 30 minutes, or until the topping has turned golden brown. Serve warm with double cream.

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Ingredients

1kg medium-sized Plums
50g raisins
50g golden caster sugar

For the topping

225g plain flour, sifted
1/2 tsp Salt
3 tsp Baking powder
1 tsp ground cinnamon
110g cold, hard Butter, cut into pieces
175ml Buttermilk
1 lemon, zest only
1 tbsp demerara sugar, mixed with 1 tsp ground cinnamon
handful flaked almonds

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