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Photo of Plum cobbler by WW

Plum cobbler

Total Time
55 min
20 min
35 min
Savour the sweetness of stewed plums in this home-style dessert. A spoonful of light cream adds the finishing touch.


Canned plums in natural juice

625 g, (buy 825g can)

White self-raising flour

¾ cup(s), (110g)

Caster sugar

2 tbs

Ground cinnamon

½ tsp

Reduced fat oil spread

¼ cup(s), melted

Egg yolk

1 small

Reduced-fat milk

¼ cup(s)

Icing sugar

1 tbs, to serve

Reduced-fat cream

¼ cup(s), to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1L (4-cup) capacity 20cm oval ovenproof dish with oil and place on baking tray. Drain plums, reserving ½ cup (125ml) juice. Halve plums, removing and discarding stones. Place plums and juice in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer, uncovered, for 2 minutes. Pour into prepared dish.
  2. Sift flour, caster sugar and ground cinnamon into a medium bowl. Stir in melted spread, egg yolk and enough milk to make a soft, sticky dough. Drop heaped teaspoons of mix over plums, then bake for 25–30 minutes or until golden. Remove from oven and cool for 5 minutes. Serve dusted with icing sugar and drizzled with cream.