Postre
Rhubarb, Almond & Custard Sponge Pudding
1 h 15 minPara 6Nutri-Score D€€
D
1 h 15 min
1 h 15 minRhubarb, Almond & Custard Sponge Pudding
receta de
@goodfoodeveryday
@goodfoodeveryday
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
rhubarb (trimmed and cut into 3 cm pieces)Frutas y verduras500 g
caster sugar (plus extra for the rhubarb)Despensa150 g
butter (softened, plus extra for greasing)Lácteos150 g
golden syrup (tablespoons)Despensa2 piezas
self-raising flourCereales150 g
ground almondsFrutos secos y semillas50 g- baking powder (teaspoon)Despensa1 pieza
eggs (beaten)Lácteos3 piezas- almond extract (teaspoon)Despensa1 pieza
- custard (ready-made or homemade)Lácteos300 ml
- double cream (to serve)Lácteos200 ml
- flaked almonds (toasted, to finish)Frutos secos y semillas25 g
por ración
Nutrición
456kcal
- Carbohidratos
- 41 g
- Proteínas
- 8 g
- Grasas
- 29 g
lo que usará
Utensilios
Fuente de horno
Cazo
Bol
Batidora de varillas
Horno
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Assemble and bake
- Spoon the sponge batter over the rhubarb and level the surface.
- Bake until risen, golden and springy to the touch.
- Paso 4
Warm the custard
- Gently heat the custard in a saucepan until just warmed through.
- Paso 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.