Spring is such a wonderful time for strawberries, and one of my favourite ways to enjoy them is in a simple pudding. Here, they’re combined with tangy rhubarb along with two of their favourite companions: black pepper and balsamic vinegar.

The sponge topping comes together very quickly and is buttery, soft and perfect when served warm or at room temperature. I often make this pudding when I have friends over for dinner, and it works equally well with many different fruits: apples in autumn or peaches and raspberries in summer.