Pecan Plum Cobbler

In between finding my flat and moving in this week, I went off to France for ten days with my mum. We went on an eating holiday.

As I look back on it now, it's a blur of moules frites, lobster, langoustines, caramel beurre salé, macarons, kouignettes, chocolates, crepes, duck confit, ice creams, beurre d'Isigny and so much more. We moved from Normandy to Brittany and finally to Paris. It was divine.

Though I've made and tasted a lot of crumbles in my life, I'd never come across cobblers before I started blogging. I've been meaning to try one out for ages.

I made this with the first of the plums before I left Switzerland. I mixed juicy red plums, green reine claudes (greengages) and some tapered purple plums to give it some variety. As I can't resist adding pecans to plums (one of my favourite combinations), I popped some into the cobbler itself. I thought the juices were too gloopy so I've reduced the corn flour to 1 tbsp but feel free to add the other tbsp if you like it thick. I also found it too sweet even once I had heavily reduced the sugar, so I've taken more off below. Make sure you keep baking until it's brown all over - I think I slightly undercooked mine. Other than that, it was delicious!



Pecan Plum Cobbler
(adapted from Simply Recipes)

For the fruit:
10-12 just ripe plums, assorted
75g light brown sugar
1 tbsp corn flour
1/4 tsp ground cinnnamon

For the cobbler topping:
110g plain flour
30g light brown sugar
1 and 1/2 tsp baking powder
1/4 tsp cinnamon
pinch salt
50g unsalted butter
50g pecans, toasted and chopped
60ml whole milk
1 egg

Preheat the oven to 170C/350F. Stone the plums and cut them into slices or halves, depending on size. In the baking dish combine the sugar, corn flour and cinnamon. Add the plums and toss until they're evenly coated.

In a medium bowl mix the plain flour, sugar, baking powder, cinnamon and salt together. Rub in the butter. Stir in the pecans. In a small bowl whisk the milk and egg together, then add to the bowl. Fold until combined then dollop over the fruit. Bake for 35-40 minutes until browned all over and bubbling. Serve with cold thick cream.

(Serves 8-10)

Coconut Milk Chocolate Cake

I've finally moved into my amazing little flat in London. Today my mum left after helping me out and going on holiday - we've been on the move for weeks.

It feels so good that I can finally settle down into my new home. My boxes have been shifted, my furniture has been assembled. Sadly my kitchen is still in utter chaos.

Unfortunately I don't have internet yet in my flat so I'm not properly online. If my battery doesn't run out first, I'm sorting that out right after this. I'll reply to comments and email soon too - I'm sorry for the wait.

I found this recipe months ago and have been meaning to make it since. The inclusion of coconut milk into the cake itself fascinated me. I made it to take to a dinner party just before we left Switzerland at the end of August.

Instead of the buttercream icing I made a coconut milk ganache - I thought of the idea a few months ago and thought I was being very original until I googled it. I adored the way it came out - it's thick and slightly sweet and essentially just really delicious.

The overall result is a fudgy chocolate cake that is at once very rich but not too heavy. There's a hint of coconut milk in both the cake and ganache but it's not overwhelming. It's utterly gorgeous.

Coconut Milk Chocolate Cake
(Cake recipe adapted from this recipe on the little red house. blog)

For the cake:
55g dark chocolate (70%)
85g quality cocoa powder
200ml boiling water
145g plain flour
1 & 1/2 tsp baking powder
1/4 tsp salt
90g unsalted butter
230g caster sugar
50g dark muscovado sugar
2 eggs
275ml coconut milk

For the ganache:
125ml coconut milk
125g dark chocolate (70%)

Line an 8" square pan with greaseproof paper. Preheat the oven to 180C/350F. Chop the chocolate up and place in a small bowl with the cocoa powder. Pour over the boiling water. Whisk until the chocolate has melted and the mixture is smooth. Set aside to cool.

Sift the flour, baking powder and salt into a bowl. Melt the butter in a small saucepan. Place the sugars in the bowl of a stand mix and whisk quickly to combine. Add the melted butter and whisk until combined. Add one egg and whisk to combine. Add the other egg and then whisk for 3 minutes until pale and thick.

Slowly add the coconut milk and then the chocolate mix, whisking as you go. Finally add the content of the flour bowl and whisk to combine. Pour into the prepared pan. Place in the oven and cook for 30-40 minutes, or until a toothpick comes out from the centre with a few damp crumbs instead of liquid mixture. Sit on a wire rack until cool.

When you're ready to ice the cake, pour the coconut milk into a small saucepan and place over a medium heat. Chop the chocolate into small chunks and place into a small bowl. When the coconut milk just comes to a boil take off the heat and pour over the chocolate. Leave for one minute then whisk until smooth. Let cool for 10 minutes before pouring over the cake.

(Makes 16 small but super-rich squares)