Nectarine, Blackberry & Tarragon Cobbler

Loved coming up with this recipe to celebrate Mackies summer campaign to find your Perfect Pudding Partner to go with their delicious range of ice creams. Just because the sun is no longer shining doesn’t mean we can’t bring some summer sun in the form of comforting puddings and Mackies ice cream to the table. For me, it always has to be Honeycomb.

(Serves 6 - £1.52 per portion)

1. Cut four nectarines into wedges and add to a pyrex baking dish with 300g blackberries, a handful of chopped tarragon, 3 tbsps of golden caster sugar, the zest and juice of an orange, 1 tsp vanilla extract and 1 heaped tbsp of plain flour. Mix well and set aside for 30 mins.
2. Preheat the oven to 180C/160C fan.
3. For the cobbler topping, mix 120g plain flour with 3 tbsps golden caster sugar, 1.5 tsps of baking powder and a pinch of salt in a large bowl. Rub in 90g of cold unsalted butter cut into cubes until the mixture resembles breadcrumbs (it is ok if you have larger pieces of butter which don’t rub in).
4. Add 180g of double cream and whisk until the mixture just comes together (don’t over mix).
Dollop the cobbler mixture over the top of the fruit leaving spaces in between.
5. Sprinkle with a little demerara sugar and bake for 30-35 mins in the middle of your oven.
6. Serve with plenty of Mackie’s Honeycomb Ice Cream for the Perfect Pudding Partner!