Oven roasted plums and peaches with a cobbler topping Serve with hot custard Ingredients • Brakes Plums (16, halved and stones removed) • Brakes Peaches (12, quartered and stones removed) • Brakes Sugar (50g) • Cold Water (1/4 pint) Cobbler mix • Brakes Self Raising Flour (700g) • Brakes Cooking & Baking Fat (350g) • Brakes Skimmed Milk (1/2 pint) Preparation Time: 20 minutes (+ 30 minutes chilling) Cooking Time: 40-45 minutes Oven Temperature: 190C, Gas Mark 5
Method To make the cobbler mix, rub together the fat, flour and sugar until it resembles breadcrumbs. Gradually add the milk until a firm dough is formed, wrap in cling film and place in a chiller for approximately 30 minutes. Roll out the dough to a 2" thickness and cut into circles. Meanwhile, place the fruit in an oven proof dish, sprinkle with sugar and add the water, cover with a lid or foil and bake in a pre-heated oven at 190C, Gas Mark 5 for approximately 30 minutes. Remove the fruit from the oven, place the discs of dough on top and brush with a little milk. Return to the oven and bake for a further 10-15 minutes. This recipe will make: Primary School = 48 portions Secondary School = 36 portions Hints & Tips • Substitute the fresh fruit for tinned fruit, simply place the fruit in a dish and top with the cobblers before baking in the oven • Use any seasonal fruit instead of plum & peaches, such as apricots or pears Recipes courtesy of Brakes