The idea behind this dessert is for the plums to gently stew beneath the scone-ish topping, however, you can also use other fruits such as peaches, nectarines, or apricots.
: 20 minutes
: 25-35 minutes
1kg of plums, halved and stoned
1 tablespoon of caster sugar
1½ cups (225gms) of self-raising flour
100gms of butter, chopped
1/3 a cup (60 gms) soft brown cup
1/3 a cup (80ml) milk
1 teaspoon of vanilla extract
Ice cream, cream or custard, to serve
Sifted icing sugar, for dusting (optional)
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