Rhubarb and pear sponge pudding

ingredients

• Rhubarb and pear sponge pudding

  • 780 gram canned pears in juice
  • 800 gram rhubarb, trimmed
  • 2 tablespoon sugar

• Sponge topping

  • 2 eggs
  • 1/3 cup (75g) caster sugar
  • 2 tablespoon plain flour
  • 2 tablespoon self-raising flour
  • 2 tablespoon cornflour

method

• Rhubarb and pear sponge pudding

  • 1

    Preheat the oven to 180°C (160°C fan-forced). Drain pears, reserving 3/4 cup (180ml) of the liquid.

  • 2

    In a medium saucepan, combine reserved liquid, rhubarb and sugar; cook, stirring occasionally, for about 7 minutes or until the rhubarb is just tender. Transfer the rhubarb and pear mixture to a deep 1.75-litre (7-cup) ovenproof dish.

  • 3

    To make sponge topping, beat eggs in a small bowl with an electric mixer until thick and creamy. Gradually add the sugar, beating until dissolved. Gently fold in combined sifted flour.

  • 4

    Spread sponge topping over hot rhubarb mixture and bake for about 45 minutes or until browned and cooked through.

notes

Rhubarb mixture can be prepared several hours ahead. Pudding is best cooked close to serving.