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Mulled wine plum cobbler
Mulled wine plum cobbler
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Warm up with a cozy plum cobbler baked in mulled wine and topped with flaked almonds.
Ingredients:
  • 450ml red wine
  • 110g caster sugar
  • 40.00 ml redcurrant jelly
  • 2 star anise
  • 2 cinnamon quills
  • 3 whole cloves
  • Pared zest of 1 orange
  • 12 blood plums, halved, stones removed
  • 225g self-raising flour
  • 2.50 gm ground cinnamon
  • 125g unsalted butter, chopped
  • 125g brown sugar
  • 20.00 ml fresh rosemary leaves, finely chopped, plus extra sprigs to garnish
  • 125ml buttermilk
  • 100g almond
  • Double-thick cream, to serve
Instructions:
  • In a saucepan over gentle heat, mix together wine, caster sugar, redcurrant jelly, spices, and zest to create the delicious mulled wine sauce.
  • Stir and cook sugar for 1-2 minutes until dissolved. Continue cooking for 15 minutes until thick and syrupy. Strain mixture, discard solids, and let it cool.
  • Preheat your oven to 180C. Arrange the plums, cut-side up, in a 2L (8-cup) baking dish and bake until softened, about 10 minutes.
  • Sift flour and ground cinnamon into a bowl, then blend in butter until mixture resembles fine breadcrumbs.
  • Combine the brown sugar, egg, rosemary, and buttermilk, stirring until well mixed. Let it sit for later.
  • Take the plums out of the oven, pour 1 cup (250ml) mulled wine sauce over them, spoon dollops of dough on top, sprinkle with almonds, and bake for 30 minutes until golden.
  • Top cobbler with additional rosemary sprigs and enjoy with the leftover mulled wine sauce and generously thick cream.

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