(serves 4-6)

This is a very quick, almost throw-together, pudding and is meant to be eaten freshly baked, but is still very edible baked, cooled and warmed later that day or the day following.

INGREDIENTS

METHOD

• Preheat oven to 190°C.
• Line a baking tray with baking paper and grease paper with baking spray or melted butter.
• To make filling: Into a small bowl place strawberries, rhubarb, 24g (2 tablespoons) brown sugar, 20g (2 tablespoons) white sugar, and 14g (2 tablespoons) flour.
• To make dough: Place remaining flour, salt and baking powder into the bowl of a food processor fitted with a metal blade. Pulse briefly to combine.
• Add butter and process till mixture resembles breadcrumbs. Alternatively you could do this stage by hand.
• Add zest and remaining white sugar, retaining 1 tablespoon for topping, and, using pulse button on food processor, mix till it is just combined.
• With food processor running, working quickly, pour cream through feed tube and process till dough just begins to form a ball.
• Tip dough onto a lightly-floured bench and gently mould into a ball. Divide ball into two even halves.
• On a lightly-floured work surface roll out one half to a 17cm round. This becomes the base. Slide the base onto the prepared tray. Top base with filling, leaving a 1cm edge around the outside. Brush this edge with cream.
• Roll remaining dough out to a 19cm round and place on top of filling. Gently press base and top edges together to prevent fruit juices from seeping out while cooking.
• To make topping: Into a small bowl place remaining brown sugar and white sugar.
• Brush top with cream and sprinkle with topping.
• Place into preheated oven and cook for 25-30 minutes or till dough is cooked and top is lightly browned.
• Remove from oven and serve warm. If you wish serve with whipped cream.