Apple and rhubarb sponge pudding
Photo by Babiche Martens
For a real old-fashioned dessert you can’t go wrong with an apple and rhubarb sponge. You can put it in the oven to cook while you eat the main course. I love cinnamon at the moment, so added some to the sponge. Warm custard is the perfect final touch.
Apple and rhubarb filling
|4||Apples, peeled, cored and chopped|
|4 stalks||Rhubarb, chopped into 3cm pieces|
- Preheat an oven to 180C. Lightly grease an oval ovenproof baking dish.
- Place the apples, rhubarb, water and sugar into a small pot. Bring to a simmer and cook for 5 minutes to soften slightly. Tip into your baking dish.
- To make the sponge, cream the butter, sugar and cinnamon. Add the egg and beat through. Fold through the flour and baking powder, then the milk. Spoon the mixture on top of the fruit. Bake for 40 minutes until the sponge springs back to the touch.
- Serve warm with custard.
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