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London’s markets are some of the best in the country – whether you want vintage clothes, bric a brac, delicious coffee and cakes or just cheaper-than-chips fruit and veg, there’s going to be a market that’ll meet your need. One of my favourite East End markets is Ridley Road. Yesterday I bought 5kg of plums for £1… perfect for an afternoon of cooking in the kitchen.

The plums were transformed into 3 jars of jam, a vat of compote and one glorious, accidental cobbler. I was loosely following the Leon: Baking & Puddings recipe for Dittisham Plum Crumble but an attempt to make the crumble topping in the Vitamix resulted in a dough, so I turned it into a cobbler. A most fortuitous turn of events, in fact, as it turned out rather well.

Plum Cobbler
Serves 4-6

1kg plums, preferably tart and not too ripe
30g Truvia (I apologise, I’ve gone sugar-free for Lent, but you could also use 50g caster sugar)
3 tbsp plain flour
1 tbsp King’s Ginger liqueur
For the cobble
150g plain flour
100g ground almonds
50g whole almonds
30g Truvia (or 85g brown sugar, to follow the original recipe)
a big pinch of Halen Môn Vanilla Sea Salt (although any good-quality salt will do)
1/4 tsp ground cinnamon
150g cold unsalted butter

Preheat the oven to 180C/350F/gas mark 4. Halve and stone the plums. Place them in a bowl and scatter over the Truvia, flour and King’s Ginger. Toss together to coat, then tip into a 30cm square baking dish.

Blend (or mix) all of the cobble ingredients, until they come together to form a dough, ensuring all of the pieces of butter are fully incorporated. Break the dough into lumps and dot over the plums, then bake for 40-45 minutes until golden brown, sticky and bubbling. Serve warm with ice cream and custard.

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