Torta di susine e porto (plum & port cobbler)

Port-baked plums with a sweet scone-like topping make a delicious dessert in Gino D'Acampo's simple Italian recipe
By Gino D'Acampo
Torta di susine e porto (plum & port cobbler)
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 800 g plums, quartered
  • 5 tbsp port
  • 40 g caster sugar

For the topping

  • 130 g flour, self raising
  • 50 g '00' flour
  • 50 g caster sugar
  • 130 g salted butter, diced
  • 1 eggs
  • 120 ml milk, full fat
  • 1 pinches icing sugar, for dusting


1. Place the plums in a pan with the port and sugar. Cook them on a low heat for around 7 minutes until slightly softened. 2. In the meantime, preheat the oven to 180ÂșC/gas 4. Grease a 2-litre oven-proof dish, then place the plums into it. 3. Sift the self-raising flour and '00' flour into a mixing bowl and mix in the sugar. Using your finger tips, rub in the butter creating a fine and crumbly mixture. 4. In a separate bowl mix together the egg and the milk until smooth and then stir into the sifted flour mixture. Place large spoonfuls of topping onto the plums and bake in the middle of the pre-heated oven for 35 minutes or until the top is cooked through. Before serving dust generously with icing sugar.

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