900g/2lb plums or greengages, halved and stoned
175g/6oz/¾ cup caster (superfine) sugar
1 tbsp flour
grated zest and juice of 1 orange
225g/8oz/2¼ cups self-raising (self-rising) flour
75g/3oz/6 tbsp chilled butter, diced
125ml/4fl oz/1 cup buttermilk
1 medium (US large) egg
cream, ice cream or custard to serve
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Cut the plums or greengages into large chunks and place in a large ovenproof dish with 4 tbsp sugar and the flour. Add the orange zest and juice and stir lightly together.
3 Blitz the flour, butter and most of the sugar in a food processor until the mixture resembles fine breadcrumbs (or rub in the butter by hand). Beat the buttermilk and egg together and blitz briefly or mix to a soft dough.
4 Drop spoonfuls of the dough haphazardly over the fruit, leaving a little space between them. Sprinkle with the remaining sugar.
5 Bake in the oven for 40 minutes or until the plums are tender and the cobbler is golden.
6 Serve hot with cream, ice cream or custard.