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APPLE & RHUBARB SPONGE PUDDING

Ingredients

  • Prep 20 mins
  • Cook 55 mins
  • Serves 4 Person
  • 2 medium Golden Delicious apples, peeled, cored and cut into thin wedges
  • 1 bunch rhubarb*, trimmed and sliced into 2cm pieces
  • ¾ cup caster sugar
  • 125g butter, softened (+ extra for greasing)
  • 1 tsp vanilla extract
  • 2 free-range eggs
  • ¾ cup self-raising flour
  • 1 tsp baking powder
  • icing sugar, to serve
  • reduced fat vanilla ice-cream, to serve
*You’ll need 350g trimmed rhubarb – discard the leaves.

Directions

  • STEP 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6-cup (about 5cm deep) shallow baking dish with butter. Place apples and rhubarb into the dish and toss through ¼ cup caster sugar. Set aside.
  • STEP 2 Using electric beaters, beat butter, remaining ½ cup sugar and vanilla together in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each addition.
  • STEP 3 Sift flour and baking powder over mixture. Using a large metal spoon, gently fold mixture until combined. Spoon batter over apples and rhubarb and gently smooth top. Bake for 50–55 minutes (cover loosely with a sheet of foil when top is golden) or until sponge is cooked through. Stand for 10 minutes. Dust with icing sugar and serve with ice-cream.

Recipe Ingredient

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