Rhubarb & Apple Sponge Pudding

Serves 4-6
Calories: kcal/serving

Chris

Ingredients

1/2 lb rhubarb cut into 1 inch chunks
1/2 lb bramley apple cut into chunks (or strawberries)
sugar to taste (about 4 oz)
juice of half an orange

Topping

3 oz butter or margarine
3 oz sugar
1 large egg
3 oz ground almonds
4 oz SR flour (or plain flour and baking powder)
Grated rind of an orange
juice of half an orange
1oz flaked almonds

Method

  1. Put the fruit chunks into an oven proof dish (7-8inches dia) sprinkle sugar over them and add the orange juice. Set aside for about 1/2 hour for the sugar to start to pull the juice out of the fruit.

  2. Cream together the butter and sugar and beat in the egg until light and fluffy.

  3. Add the orange rind. Mix together the ground almonds and flour and slowly stir to the mixture. Add the orange juice as required to keep the mixture soft.

  4. Spread the mixture evenly on top of the fruit, sprinkle the flaked almonds on the top and cook in a moderate oven (190c) for about 30mins or until golden.

  5. Test it is cooked through with a skewer, it should come out clean.

  6. Serve hot with cream or icecream

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