Dessert
Rhubarb, Almond & Custard Sponge Pudding
1 u 15 minVoor 6Nutri-Score D€€
D
1 u 15 min
1 u 15 minRhubarb, Almond & Custard Sponge Pudding
recept van
@goodfoodeveryday
@goodfoodeveryday
1 recept
1 import
0 keer gekookt
wat u nodig heeft
Ingrediënten
rhubarb (trimmed and cut into 3 cm pieces)Groente en fruit500 g
caster sugar (plus extra for the rhubarb)Voorraadkast150 g
butter (softened, plus extra for greasing)Zuivel150 g
golden syrup (tablespoons)Voorraadkast2 stukken
self-raising flourGranen150 g
ground almondsNoten en zaden50 g- baking powder (teaspoon)Voorraadkast1 stuk
eggs (beaten)Zuivel3 stukken- almond extract (teaspoon)Voorraadkast1 stuk
- custard (ready-made or homemade)Zuivel300 ml
- double cream (to serve)Zuivel200 ml
- flaked almonds (toasted, to finish)Noten en zaden25 g
per portie
Voedingswaarden
456kcal
- Koolhydraten
- 41 g
- Eiwitten
- 8 g
- Vetten
- 29 g
wat u gebruikt
Keukengerei
Ovenschaal
Steelpan
Mengkom
Handmixer
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Assemble and bake
- Spoon the sponge batter over the rhubarb and level the surface.
- Bake until risen, golden and springy to the touch.
- Stap 4
Warm the custard
- Gently heat the custard in a saucepan until just warmed through.
- Stap 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.