Plum and rhubarb cobbler with star anise & vanilla

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Serves eight to 10

For the topping

Step 1
An alternative to using a spice grinder would be the old pestle and mortar or a small food processor, followed by carefully sifting the powder and getting rid of any hard chunks.

Step 2
Preheat the oven to 180C/350F/gas mark 4.

Step 3
Quarter the plums, discarding the stones, and put in a bowl.

Step 4
Trim off and discard the rhubarb leaves, cut the stalks into 3cm-long segments and add to the plums.

Step 5
Cut the vanilla pod along its centre, scrape out the seeds and add both seeds and pod to the fruit.

Step 6
Add the ground star anise, sugar and orange juice to the bowl, and mix together with your hands.

Step 7
Transfer the contents of the bowl to a medium-large, ovenproof dish, then push down with a fish slice, or similar, to create a more or less even surface.

Step 8
Now make the topping.

Step 9
In an electric mixer with a paddle attachment, and on low speed, mix the flour, salt, sugar and baking powder.

Step 10
Cut the butter into small dice, add to the dry ingredients and mix until the butter is dispersed and the mix resembles coarse, uneven breadcrumbs.

Step 11
Stop the machine, add the cream and work just until everything comes together.

Step 12
Transfer the mix to a lightly floured surface and knead it a little, just until smooth.

Step 13
Using a rolling pin, roll out the pastry into a 1cm thick sheet.

Step 14
Use a round pastry cutter (or a star cutter for a festive effect) to stamp out discs.

Step 15
Arrange the discs over the fruit.

Step 16
Gently brush the discs with a little bit of egg and top with a restrained scattering of caster sugar.

Step 17
It's ready when the fruit is hot and bubbly, and the topping golden and cooked through.

Step 18
Serve warm, lightly dusted with icing sugar, if you like, and with a blob of crème fraîche on each portion.