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Plum Cobbler

Plum Cobbler with Chocolate Balsamic Sauce

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A comforting winter dessert smothered in a rich chocolate sauce.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 35 mins |
  • Cook Time : 35 mins
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Cobbler

1 kg plums, cut into wedges
½ C (125 ml / 100 g) treacle sugar
3 Tbsp (45 ml) Willow Creek Cabernet Sauvignon Balsamic Vinegar
1 Tbsp (15 ml) corn flour
2⅓ Cs (580 ml / 300 g) self-raising flour
½ C (125 ml / 110 g) castor sugar
½ C (125 ml / 110 g) butter, cubed
½ C (125 ml) buttermilk
2 large eggs

Chocolate Sauce

1 C (250 ml) cream
4 tsp (20 ml) honey
4 tsp (20 ml) treacle sugar
4 tsp (20 ml) Willow Creek Cabernet Sauvignon Balsamic Vinegar
1 tsp (5 ml) vanilla essence
¾ C (180 ml / 120 g) dark chocolate, finely chopped
pinch salt

To Serve

1 C (250 ml) cream, whipped

Cobbler

Preheat the oven to 180 °C and grease a 28 cm round baking dish with non-stick cooking spray.

Toss the plums, treacle sugar, Willow Creek Cabernet Sauvignon Balsamic Vinegar and cornflour together and spoon into the baking dish.

Mix the self-raising flour and sugar together. Rub the butter in with your fingertips until it resembles the texture of coarse breadcrumbs.

Whisk the buttermilk and eggs together.

Cut the wet mixture into the dry mixture with a butter knife until it comes together. Dollop the dough over the fruit and bake for 30 minutes until golden. TIP: Leave gaps when dolloping the dough onto the fruit. This gives it a rustic touch once baked and allows the fruit juices to bubble through.

Chocolate Sauce

Combine all of the ingredients in a glass bowl fitted over a double boiler over a low heat. Stir until smooth and melted.

To Serve

Dollop some cream over the warm cobbler and drizzle each portion with balsamic chocolate sauce.