Apple and rhubarb sponge pudding

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 (Main)
4 stalks	Rhubarb, chopped into 3cm pieces
½ cup	Water
¼ cup	Sugar

Sponge

70 g	Butter
70 g	Brown sugar
1 tsp	Cinnamon
1	Egg
70 g	Flour
1 tsp	Baking powder
½ cup	Milk
1 bowl	Custard, to serve

Directions

1. Preheat an oven to 180C. Lightly grease an oval ovenproof baking dish.
2. 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.
3. 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.
4. Serve warm with custard.

More apple recipes from Angela

• Simple apple tart
• Tapenade stuffed pork fillet with apple sauce