- serves 6 people
- preparation 20 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 1 kg Queen Garnet or other red-fleshed plums, stones removed
- 115 g (½ cup) caster sugar
- 100 g butter
- 2 star anise
- thick cream, yoghurt or vanilla ice cream, to serve
Batter
- 250 g plain flour
- 115 g caster sugar
- 1 tbsp baking powder
- 100 g cold butter, chopped
- 1 egg
- 100 ml milk
- 2 tbsp demerara sugar
Instructions
- Preheat the oven to 190°C.
- Combine the plums, sugar, butter and star anise in a small saucepan with a splash of water and bring to a simmer. Simmer for about 5 minutes or until the plums are softened. Remove from the heat, then remove the star anise and place into a pie dish or shallow baking dish.
- Meanwhile, for the batter, whisk all the dry ingredients except the demerara sugar together, then rub in the butter to form coarse breadcrumbs. Whisk the egg and milk together and whisk into the dry ingredients to form a thick batter. Spoon large spoonfuls of the batter over the compote and sprinkle liberally with the demerara sugar. Bake for 35 minutes or until the top is golden, then serve with thick cream.
Photography by Danielle Abou Karam.
Want more from The Cook Up?
• Stream free here at SBS On Demand.
• Get the show recipes, articles and more here.
• Cook more Adam Liaw recipes here.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
