600g (1lb 5oz) organic plums, halved and stoned 1 orange, zest and juice 2tbsp light muscovado sugar, plus extra for sprinkling 150g (5oz) plain flour 2tsp baking powder ½ tsp ground cinnamon 40g (1 ½oz) caster sugar 3tbsp organic milk 3tbsp organic natural yoghurt 15g (½oz) organic butter, melted 1 organic egg
Method:
1. Pre-heat the oven to 180C, 350F, gas mark 4. 2. Place the plums in a single layer in a shallow ovenproof dish. Drizzle with the orange juice and scatter over the muscovado sugar. Bake in the oven for 15 minutes. 3. Meanwhile, sift the flour, baking powder and cinnamon together into a bowl and stir in the caster sugar. Make a well in the centre. 4. In another bowl, whisk together the milk, yoghurt, egg and butter. Add to the dry ingredients, together with the orange zest, and mix lightly until just combined. 5. Take the dish from the oven and dollop the muffin mix on top of the plums, in 8 large spoonfuls to create a rough cobbler effect. Sprinkle over a little more muscovado sugar. 6. Return the dish to the oven and bake for a further 20-25 minutes or until the muffin topping is golden and cooked. Serve with custard (See Custard recipe).
Go to What to Buy for details about organic dairy products.
