Name: Bread-and-butter pudding
Prep time: 1 min
Cook time: 30 min
Total time: 31 min
Yield: 8 servings
Cuisine: Desserts & Baking
Ingredients: milk 2 1⁄2 cups,cream 2 1⁄2 cups,split (or 2–3 t vanilla paste) 2,caster sugar 300g,large free-range eggs 6,butter, melted 80g,soft rolls or slices of white bread (preferably day-old) 8,sultanas a large handful, soaked overnight in whisky or brandy ,apricot jam or marmalade 150g,cream or ice cream, for serving

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Plum, marshmallow and chocolate cobbler

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 35 minutes

Ingredients

800 g Woolworths Flavourburst plums, halved and stoned
50 g caster sugar
230 g self-raising flour
a pinch salt
140 g cold salted butter, cubed
2 large free-range eggs, beaten
4 T milk
60 g Woolworths dark chocolate chips
150 g Woolworths marshmallows

Method

1. Preheat the oven to 180°C and grease a 30 cm ovenproof skillet. Arrange the plums in the skillet and sprinkle over the sugar and a splash of water. Bake for 10 minutes or until the plums are just soft. Allow to cool while you prepare the batter, keeping the oven on.

2. To make the batter, mix the flour and salt and, using your fingertips, rub in the cold butter until it resembles breadcrumbs.

3. In a separate bowl, mix the eggs and milk. Make a well in the flour mixture. Add the wet ingredients to the well and combine to make a batter. Fold through the chocolate chips. Dot the marshmallows around the plums in the skillet.

4. Spoon over the dough-like batter, leaving a few gaps here and there for the fruit to show through. Bake uncovered for 15–25 minutes, or until crisp and golden and the edges are bubbling.

Cook's note: It’s essential to use cold butter straight from the fridge and to take the time to rub it evenly through the flour with your fingertips – this is what gives the cobbler that light, fluffy inside and perfect crust.

Find more stone fruit recipes here.

Photographs: Robbert Koene
Food assistant: Claire-Ellen van Rooyen

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