Ham and Sweetcorn Cobbler
Preparation and cooking time: 40 minutes. Serves 4-6.
This delicious cobbler is so versatile - instead of ham and sweetcorn you can use any mixture of cooked meat, fish or vegetables. Look out for other delicious recipes on our Scott's Porage Oats packs.
- Ham Mixture
- - 40g butter or cooking margarine
- - 1 onion, peeled and diced
- - 40g plain flour
- - 600ml milk
- - 225g slice of cooked ham, diced
- - 340g can sweetcorn
- - 125g Gruyere cheese, grated
- - salt and pepper
- - 275g self raising flour
- - 7.5ml baking powder
- - 75g butter or cooking margarine
- - 75g Scott's Porage Oats
- - 75ml natural yoghurt
- - 5ml Dijon mustard
- - 1 egg
Preheat oven to 220C, 425F, Gas Mark 7.
To make the Ham mixture:
Melt butter in a large pan and add the onion. Fry for 2 minutes, stir in the flour and remove from heat.
Gradually add the milk, stirring continuously, return to heat and stir until sauce thickens.
Add the ham, sweetcorn and 75g of the grated cheese. Season to taste and keep hot.
For the topping:
Sift flour and baking powder into a bowl and rub in the butter until mixture resembles breadcrumbs.
Stir in the Scott's Porage Oats and remaining grated cheese.
Beat yoghurt, mustard and egg together. Add to the bowl and mix to a soft dough, then roll out on a lightly floured surface to a thickness of 2cm. Using a 5cm cutter, cut out 12-14 scones.
Pour hot ham mixture into an ovenproof dish. Place scones around edge of dish and bake for 20 minutes until cobbler topping has risen and golden brown.