Rhubarb and strawberry sponge puddings
This delicious winter pudding comes with a gorgeous sweet-yet-tart layer of stewed rhubarb and strawberries covered by a moist sponge topping.
- 1 hr cooking
- Serves 8
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Ingredients
Rhubarb and strawberry sponge puddings
- 5 ½ cup (600g) rhubarb, trimmed coarsely chopped
- 2 tablespoon caster sugar
- ¼ cup (60ml) orange juice
- 500 gram strawberries, hulled, halved
- 2 teaspoons icing sugar
Sponge cake
- 2 eggs
- 1/2 cup (110g) caster sugar
- 1/2 cup (75g) self-raising flour
- ½ tablespoon cornflour
Method
Rhubarb and strawberry sponge puddings
- 1Preheat oven to 180°C.
- 2Place rhubarb, sugar and juice in a large saucepan over low heat; cook, stirring, until sugar dissolves. Cook, stirring occasionally, for 10 minutes or until rhubarb is tender. Stir in strawberries.
- 3Meanwhile, make sponge mixture.Beat eggs and sugar in a small bowl with an electric mixer for 10 minutes or until thick and creamy. Sift flours twice onto baking paper. Sift a third time over egg mixture; gently fold through until combined.
- 4Spoon three-quarters of the fruit mixture into six 1-cup (250ml) ovenproof baking dishes; place on a large oven tray. Bake for 5 minutes or until fruit mixture is bubbling. Remove from oven.
- 5Spoon sponge mixture on hot fruit mixture; bake for a further
30 minutes or until sponge springs back when pressed lightly in the centre with your finger. - 6Serve puddings immediately, topped with remaining fruit mixture and sifted icing sugar. Serve with vanilla ice-cream, if you like.
Notes
You will need about 10 stems of rhubarb to make this recipe.
