Plum Cobbler from The Times Cookery Book by Katie Stewart
Bottle or canned fruits may be used, in which case the fruit should be drained and placed in the dish along with 2–3 tablespoons of the juice. Wash, halve and stone the plums. Pack neatly in the...
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Ingredients
- 1½ lb (700 g) fresh plums
- pinch salt
- 8 oz (225 g) self-raising flour
- 3 tablespoons water
- 6 oz (175 g) castor sugar
- milk and granulated sugar
- 4 tablespoons milk
- 1 egg
- 2 oz (50 g) castor sugar
- 3 oz (75 g) butter
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