Dessert
Rhubarb, Almond & Custard Sponge Pudding
1 Std. 15 Min.Für 6Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Rhubarb, Almond & Custard Sponge Pudding
rezept von
@goodfoodeveryday
@goodfoodeveryday
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was Sie brauchen
Zutaten
rhubarb (trimmed and cut into 3 cm pieces)Obst & Gemüse500 g
caster sugar (plus extra for the rhubarb)Vorräte150 g
butter (softened, plus extra for greasing)Milchprodukte150 g
golden syrup (tablespoons)Vorräte2 Stücke
self-raising flourGetreide150 g
ground almondsNüsse & Samen50 g- baking powder (teaspoon)Vorräte1 Stück
eggs (beaten)Milchprodukte3 Stücke- almond extract (teaspoon)Vorräte1 Stück
- custard (ready-made or homemade)Milchprodukte300 ml
- double cream (to serve)Milchprodukte200 ml
- flaked almonds (toasted, to finish)Nüsse & Samen25 g
pro Portion
Nährwerte
456kcal
- Kohlenhydrate
- 41 g
- Eiweiß
- 8 g
- Fett
- 29 g
was Sie verwenden
Utensilien
Auflaufform
Stielkasserolle
Rührschüssel
Handrührgerät
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the rhubarb
- Heat the oven to 180 °C.
- Toss the rhubarb with a little caster sugar and spread it over the base of a buttered baking dish.
- Schritt 2
Make the sponge batter
- Beat the softened butter with the caster sugar until pale and fluffy.
- Beat in the golden syrup, then add the eggs a little at a time, beating well between each addition.
- Fold in the self-raising flour, ground almonds, baking powder and almond extract until smooth.
- Schritt 3
Assemble and bake
- Spoon the sponge batter over the rhubarb and level the surface.
- Bake until risen, golden and springy to the touch.
- Schritt 4
Warm the custard
- Gently heat the custard in a saucepan until just warmed through.
- Schritt 5
Serve
- Spoon the warm pudding into bowls and pour over the custard.
- Finish with toasted flaked almonds and serve with lots of double cream.