How To Make Sticky Rhubarb & Strawberry Sponge Pudding
This sweet, delectable dessert is the perfect ender to any and every heavy meal! In fact, it’s great even as a stand-alone snack. Make your own batch of scrumptious pudding with our amazing pudding recipes. We have recipes for all kinds of pudding, from pudding cake to bread pudding, and even rice pudding. Enjoy your own homemade version of everyone’s comfort meal.
Serves:
Ingredients
- 300g rhubarb, trimmed and chopped
- 200g strawberries, hulled and sliced
- 100g brown sugar
- 100g unsalted butter, softened
- 100g caster sugar
- 2 eggs
- 150g self-raising flour
- 2 tbsp milk
Instructions
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Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) round baking dish.
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In a saucepan, combine the rhubarb, strawberries, and brown sugar. Cook over medium heat for 5 minutes, until the fruit has softened. Remove from heat and set aside.
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In a mixing bowl, cream together the butter and caster sugar until light and fluffy. Beat in the eggs, one at a time.
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Gradually fold in the flour until well combined. Stir in the milk to loosen the batter.
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Spoon half of the fruit mixture into the prepared baking dish. Top with the sponge batter, spreading it evenly.
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Bake for 40-45 minutes, or until the pudding is golden brown and springy to the touch.
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Serve the pudding warm with the remaining fruit mixture and a dollop of whipped cream or custard.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 105mg
- Sodium : 20mg
- Total Carbohydrates : 68g
- Dietary Fiber : 3g
- Sugar : 42g
- Protein : 5g
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