Ingredients

Fruit
1lb (400g) rhubarb – cut into slight less than inch size pieces.
3 large pears (or apple) – cut into inch size pieces.
½ tbls Orange Rind – finely grated
½ tbs Lemon Rind – finely grated
½ tsp mixed spice
1/3 cup demerara sugar
2 tbs marsala
1 tbs orange juice

Batter
1/3 cup self raising flour
2 tbs plain flour
¼ cup desiccated coconut
2 tbs caster sugar
2 eggs, lightly beaten
2 tbs milk
1 oz (25g) butter –melted (just pop in microwave for a few seconds)

Topping
1 cup bread crumbs
½ cup demerara sugar
4 tbs desiccated coconut
2 oz (60g) butter – melted

Method

1. Put all the ‘fruit’ ingredients into the crock pot and stir to combine until rhubarb is coated well in sugar and liquid.
2. Cover and cook for 2 hours on High.
3. Next make the batter. Sift flours, coconut and sugar into a bowl.
4. Beat egg, milk and melted butter (cooled a little and not bubbling), with a fork to combine.
5. Pour this into flour bowl and stir until combined and batter is lump free. This batter will look very runny – that is good. (Set aside while preparing topping).
6. Combine all topping ingredients in a bowl, stir to distribute butter evenly.
7. Using a spoon, pour the batter on top of the fruit in the Crock Pot. This should just cover the fruit.
8. Sprinkle the topping on top of the batter (seems a lot, but works out).
9. Cover and cook for 2 hours on High.
10. Serve with cream and custard. Absolutely delicious.