Deser
Rhubarb, Almond & Custard Sponge Pudding
1 godz. 15 minPorcje: 6Nutri-Score D€€
D
1 godz. 15 min
1 godz. 15 minRhubarb, Almond & Custard Sponge Pudding
przepis od
@goodfoodeveryday
@goodfoodeveryday
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
rhubarb (trimmed and cut into 3 cm pieces)Warzywa i owoce500 g
caster sugar (plus extra for the rhubarb)Spiżarnia150 g
butter (softened, plus extra for greasing)Nabiał150 g
golden syrup (tablespoons)Spiżarnia2 kawałki
self-raising flourProdukty zbożowe150 g
ground almondsOrzechy i nasiona50 g- baking powder (teaspoon)Spiżarnia1 kawałek
eggs (beaten)Nabiał3 kawałki- almond extract (teaspoon)Spiżarnia1 kawałek
- custard (ready-made or homemade)Nabiał300 ml
- double cream (to serve)Nabiał200 ml
- flaked almonds (toasted, to finish)Orzechy i nasiona25 g
na porcję
Wartości odżywcze
456kcal
- Węglowodany
- 41 g
- Białko
- 8 g
- Tłuszcz
- 29 g
czego użyjesz
Przybory
Naczynie żaroodporne
Rondel
Miska
Mikser ręczny
Piekarnik
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Assemble and bake
- Spoon the sponge batter over the rhubarb and level the surface.
- Bake until risen, golden and springy to the touch.
- Krok 4
Warm the custard
- Gently heat the custard in a saucepan until just warmed through.
- Krok 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.