Name: Roast Plums with Cobnuts and Clotted Cream
Yield: Serves 4
Cuisine: British
Ingredients: clotted cream or thick Jersey cream; ½ tbsp brown sugar; 12-18 Victoria or other plums, depending on size 6 tbsp caster sugar; 4 tbsp oats; 24-30 cobnuts, shelled and roughly chopped; 40 g hard butter, chopped into small pieces; 2 tbsp plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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

12-18 Victoria or other plums, depending on size 6 tbsp caster sugar

Europe
United Kingdom
Dessert
Vegetarian
Winter
Spring
Autumn

Method

Preheat the oven to 200°C/gas mark 6. 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.

Halve the plums, place

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