Rhubarb and pear sponge pudding
Soft, sweet and mild pear makes the perfect sidekick for tart rhubarb in this delicious sponge-topped pudding. Serve with double cream or ice-cream.
- 50 mins cooking
- Serves 4
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Ingredients
Rhubarb and pear sponge pudding
- 780 gram canned pears in juice
- 800 gram rhubarb, trimmed
- 2 tablespoon sugar
Sponge topping
- 2 eggs
- 1/3 cup (75g) caster sugar
- 2 tablespoon plain flour
- 2 tablespoon self-raising flour
- 2 tablespoon cornflour
Method
Rhubarb and pear sponge pudding
- 1Preheat the oven to 180°C (160°C fan-forced). Drain pears, reserving 3/4 cup (180ml) of the liquid.
- 2In a medium saucepan, combine reserved liquid, rhubarb and sugar; cook, stirring occasionally, for about 7 minutes or until the rhubarb is just tender. Transfer the rhubarb and pear mixture to a deep 1.75-litre (7-cup) ovenproof dish.
- 3To make sponge topping, beat eggs in a small bowl with an electric mixer until thick and creamy. Gradually add the sugar, beating until dissolved. Gently fold in combined sifted flour.
- 4Spread sponge topping over hot rhubarb mixture and bake for about 45 minutes or until browned and cooked through.
Notes
Rhubarb mixture can be prepared several hours ahead. Pudding is best cooked close to serving.
