Plum Cobbler with Heavy Cream

Plum cobbler with heavy cream

Sometimes I just get a hankering for something from my childhood. A time when grandmothers stayed at home and cooked wonderful desserts for thier grand children. When natural ingredients were used and refined wasn’t associated with food. When recipes were made with brown sugar, blackstrap molasses and wholegrain flour which were common ingredients in everyone’s kitchen.

The plums are weighing down the tree branches outside my kitchen. I gathered a few plums, pitted them and put them in a sauce pan with a little brown sugar and a splash of water. I turned the heat on low and let them simmer for a while. I ended up with a lovely plum sauce which I made into a plum cobbler.

Plum Cobbler

2 pounds of ripe prune-plums

1 cup firmly packed brown sugar

1/8 teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon cinnamon

½ cup water

1 tablespoon cornstarch, dissolved into ¼ cup water

2 cups wholegrain flour

3 teaspoon baking powder

¼ teaspoon salt

1 cup firmly pressed brown sugar

¼ cup soft butter

1 tablespoon molasses

1 egg

1 cup milk

Wash plums, cut into halves and remove the pits. Place in a sauce pan with the next five ingredients and cook over medium heat until tender. Add the cornstarch mixture. Continue stirring constantly, until clear and thickened. Pour into a 12x8x2 inch backing dish.

Mix flour, sugar, salt, and baking powder together with a fork. Stir in butter, molasses, egg and milk. Continue stirring until smooth and creamy. Pour over plums sauce in baking dish. Bake in a preheated moderate oven at 375F for about 30 minutes. Serve with heavy cream.