Dessert
Rhubarb, Almond & Custard Sponge Pudding
1 h 15Pour 6Nutri-Score D€€
D
1 h 15
1 h 15Rhubarb, Almond & Custard Sponge Pudding
recette de
@goodfoodeveryday
@goodfoodeveryday
1 recette
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ce qu’il vous faut
Ingrédients
rhubarb (trimmed and cut into 3 cm pieces)Fruits et légumes500 g
caster sugar (plus extra for the rhubarb)Épicerie150 g
butter (softened, plus extra for greasing)Produits laitiers150 g
golden syrup (tablespoons)Épicerie2 morceaux
self-raising flourCéréales150 g
ground almondsFruits à coque et graines50 g- baking powder (teaspoon)Épicerie1 morceau
eggs (beaten)Produits laitiers3 morceaux- almond extract (teaspoon)Épicerie1 morceau
- custard (ready-made or homemade)Produits laitiers300 ml
- double cream (to serve)Produits laitiers200 ml
- flaked almonds (toasted, to finish)Fruits à coque et graines25 g
par portion
Nutrition
456kcal
- Glucides
- 41 g
- Protéines
- 8 g
- Lipides
- 29 g
ce que vous utiliserez
Ustensiles
Plat allant au four
Casserole
Saladier
Batteur électrique
Four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Assemble and bake
- Spoon the sponge batter over the rhubarb and level the surface.
- Bake until risen, golden and springy to the touch.
- Étape 4
Warm the custard
- Gently heat the custard in a saucepan until just warmed through.
- Étape 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.