Dessert
Rhubarb, Almond & Custard Sponge Pudding
1 h 15 minServes 6Nutri-Score D€€
D
1 h 15 min
1 h 15 minRhubarb, Almond & Custard Sponge Pudding
what you need
Ingredients
rhubarb (trimmed and cut into 3 cm pieces)Produce500 g
caster sugar (plus extra for the rhubarb)Pantry150 g
butter (softened, plus extra for greasing)Dairy150 g
golden syrup (tablespoons)Pantry2 pieces
self-raising flourGrains150 g
ground almondsNuts & seeds50 g- baking powder (teaspoon)Pantry1 piece
eggs (beaten)Dairy3 pieces- almond extract (teaspoon)Pantry1 piece
- custard (ready-made or homemade)Dairy300 ml
- double cream (to serve)Dairy200 ml
- flaked almonds (toasted, to finish)Nuts & seeds25 g
per serving
Nutrition
456kcal
- Carbs
- 41 g
- Proteins
- 8 g
- Fat
- 29 g
what you’ll use
Tools
Baking dish
Saucepan
Mixing bowl
Hand mixer
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 3
Assemble and bake
- Spoon the sponge batter over the rhubarb and level the surface.
- Bake until risen, golden and springy to the touch.
- Step 4
Warm the custard
- Gently heat the custard in a saucepan until just warmed through.
- Step 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.