Helen RandellApple and Rhubarb sponge pudding
April 2nd 2009 11:19
Well, I decided to turn some of it into a warming sponge dessert. It was very simple and could be done with any type of stewed fruit ie apple, apricot, plums.
Apple and rhubarb sponge pudding
Stewed fruit (thawed if taken from the freezer)
100g soft butter
100g caster sugar
3 eggs
100g self-raising flour
Preheat oven to 180 degrees. Beat the butter and cream until light and creamy.
Add the eggs, one at a time, beating well. Gently fold in the flour until you have a thick smooth batter.
Lay the stewed fruit in the bottom of a casserole dish. Spoon batter mixture over the top of the fruit.
Smooth surface and bake for 50-55 minutes until golden.
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- Helen