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Benjamina Ebuehi’s Tarragon Plum Cobbler

I’ve yet to meet anyone who doesn’t like a cobbler. Warm, jammy fruits and a knobbly buttery top, it’s an ideal all-year-round sort-of pudding that can be thrown together fairly quickly without too much forward planning.

Herbs and fruits will always be my jam, and tarragon is a quiet player that brings just enough aniseed/liquorice vibes that still works for people, like myself, who don’t like liquorice.

Best served warm from the oven while the juices still have a little movement, this is one I like to prep beforehand and pop into the oven while we’re still on savory.

Photo by Laura Edwards


Preheat the oven to 190°C (170°C fan/375°F/gas mark 5).

Add the sugar and tarragon to a food processor and blitz briefly to break down the tarragon.

Add the plum quarters and vanilla to a baking dish and spoon the tarragon sugar on top. Give it all a good mix so the plums are coated, then drizzle the water on top. Cover loosely with foil and bake in the oven for 20 minutes until the plums have started to soften and release some of their juices. Remove from the oven and set aside to cool a little. Let cool completely if you’re making in advance.

To make the cobbler, add the flours and sugar to a bowl and mix to combine. Toss in the butter and use your fingertips to rub it into the flour. Make a well in the center and pour in the cream. Give it a stir to combine until you have a rough, soft dough. It doesn’t need to be smooth, so be careful not to overwork it.

Using a tablespoon, add dollops of the cobbler on top of the plums, leaving some of the fruit poking through. Bake for 30 to 35 minutes until the cobbler is golden and the fruit juices are bubbling underneath.

Serve the cobbler warm with ice cream or cold cream.

NOTE: You can make up to 1 day ahead and reheat in the oven to serve.

From I'll Bring Dessert by Benjamina Ebuehi. Excerpted by permission of Hardie Grant Publishing.

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