Fig, Fennel and Brandy Cobbler
- 12 fresh figs (about 750g)
- 50ml Somerset cider brandy
- 2 tsp fennel seeds
- 2 tbsp dark muscovado sugar
- For the cobbler topping
- 150g plain wholemeal flour
- 90g self-raising white flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 100g ground almonds
- 50g cold butter, diced
- 50g dark muscovado sugar
- 1 medium egg
- 50ml milk
- 50ml Somerset cider brandy
- Flaked almonds, to finish (optional)
- To serve
- Custard, pouring cream or natural yoghurt
Preheat the oven to 180C/160C Fan/Gas 4.
Cut a two centimetre cross in the top of each fig, then stand the figs in a fairly small roasting tray – there should be a two centimetre clearance above the figs and about one centimetre in between them. Sprinkle over the cider brandy, fennel seeds and sugar and cook in the oven for 10 minutes.
Meanwhile, make the cobbler topping. Put the flours, baking powder, cardamom, ground almonds, butter and sugar into a large bowl and rub together until the mixture is the consistency of breadcrumbs. Add the egg, milk and cider brandy and mix quickly to form a dough; don’t overwork as this will lead to a heavy cobbler.
Remove the roasting tray from the oven and drop the cobbler mix around the figs, leaving their tops exposed. Sprinkle over the flaked almonds, if using. Return the tray to the oven and cook for 30 minutes or until the cobbler is risen and golden and a skewer poked into one of its thicker parts comes away clean.
Serve the fig cobbler hot, with custard, cream or yoghurt.
Swaps
Replace the figs with six peaches, halved and de-stoned, keeping the rest of the ingredients the same.
