Roast plums with cobnuts and clotted cream

Roast plums with cobnuts and clotted cream

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

We have lots of varieties of plums in the UK, from large Victorias to small greengages. You can use any variety for this dish, or a mixture. Cobnut trees are pretty specific to Kent; if you are unable to get hold of any cobnuts, use hazelnuts instead.

Ingredients

Quantity Ingredient
12-18 victoria or other plums, depending on size
6 tablespoons caster sugar

For the topping

Quantity Ingredient
2 tablespoons plain flour
40g hard butter, chopped into small pieces
1/2 tablespoon brown sugar
4 tablespoons oats
24-30 cobnuts, shelled and roughly chopped

To serve

Quantity Ingredient
thick jersey cream
or clotted cream

Method

  1. Preheat the oven to 200°C. First make the topping: put the flour and butter into a bowl and rub together with your fingers to a breadcrumb-like consistency. Stir in the brown sugar, then mix in the oats and cobnuts. Spread out on a baking tray.
  2. Halve the plums, place cut-side up on another baking tray and sprinkle with the caster sugar.
  3. Place both of the trays in the oven and bake for 15–20 minutes until the plums are lightly coloured and softened and the topping is golden; you may need to take the topping out before the plums.
  4. Leave the plums to cool slightly, then transfer them to individual serving bowls and spoon over the cooking juices. Scatter over the cobnut topping and top with a generous dollop of cream.
Tags:
Hix Oyster & Chop House
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