STEWED STRAWBERRY COBBLER

Serves 4

EASY

GREAT VALUE

Preparation: 30 minutes, plus 30 minutes’ chilling time Baking: 35 minutes

For the topping: flour 100 g caster sugar 2T baking powder 21/4 t salt a pinch butter 40 g, cubed cream 5T brown sugar, for sprinkling

strawberries 800 g, hulled and halved vanilla paste 1t lemon 1, zested and juiced salt a pinch caster sugar 80 g cream or vanilla ice cream, for serving

1 To make the topping, mix the flour, sugar, baking powder and salt. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add the cream and bring the mixture together to form a rough dough. Wrap in clingwrap and chill for 30 minutes.

2 Place the strawberries in a bowl with the remaining ingredients. Mix and set aside to macerate while the dough chills. 3 Preheat the oven to 180°C and place the macerated strawberries and the juices into a 20 cm square baking tin. Remove the dough from the fridge and flatten to a thickness of 3 cm. Place on top of the strawberries, sprinkle with brown sugar and bake for 30–35 minutes, or until the strawberries are roasted and the dough is golden. Serve with cream or vanilla ice cream.

WINE: Pierre Jourdan Belle Rosé MCC