Rhubarb & strawberry sponge puddings
PREP+ COOK TIME 1 HOUR MAKES 6
- 5½ cups (600g) coarsely chopped rhubarb
- 2 tablespoons caster sugar
- 1/4 cup (60ml) orange juice
- 500g strawberries, hulled, halved
- 2 teaspoons icing sugar
SPONGE MIXTURE
- 2 eggs
- ½ cup (110g) caster sugar
- 1/2 cup (75g) self-raising flour
- 1/2 tablespoon cornflour
1 Preheat oven to 180°C/160°C fan.
2 Place 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.
3 Meanwhile, make sponge mixture.
4 Spoon 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.
5 Spoon 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.
6 Serve puddings immediately, topped with remaining fruit mixture and sifted icing sugar. Serve with vanilla ice-cream, if you like.
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.
In season
STALK TALK
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