Rhubarb and orange sponge pudding

A bright and fresh winter pudding.

A light pillowy sponge topping on top of the orange-poached rhubarb mixture creates this fresh and citrusy winter pudding.

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Orange-poached rhubarb


1.Preheat oven to 180°C. Lightly grease a shallow 1.5 litre (6-cup) oval ovenproof dish.
2.Make orange-poached rhubarb; Using a vegetable peeler, remove four wide strips of rind from orange. Squeeze orange; you need ⅓ cup juice. Place rhubarb, apple, sugar, rind, juice and bay in a large heavy-based saucepan; cook over low heat, stirring, until sugar dissolves. Cook, partially covered and stirring occasionally, for 10 minutes or until rhubarb is tender. Spoon into dish.
3.Triple sift the combined flours onto baking paper. Beat eggs in a small bowl with an electric mixer for 10 minutes or until thick and creamy. With motor operating, gradually add sugar, beating until sugar dissolves. Add rind and triple-sifted flours; gently fold into egg mixture. Spoon batter evenly over rhubarb.
4.Bake pudding for 20 minutes or until sponge top is light golden and a skewer comes out clean when inserted into the centre.
5.Serve pudding with ice-cream or custard.

You need to buy about 2 bunches (1.5kg) of rhubarb for this recipe. Rhubarb leaves are toxic, and therefore not edible; trim off and discard the leaves before cutting the stalks. Triple-sifting the combined flours aerates them, resulting in a lighter sponge.


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