Dessert

September 23, 2015

Apple and rhubarb sponge

There's nothing like a lovely hot dessert on a cold night and this is so easy to rustle up at a moment's notice. Photography by Todd Eyre.

Apple and rhubarb sponge

Serves 6

Cook

1H 5M

Women's Weekly Food

Ingredients

Apple and rhubarb

4 apples (granny smith, if available)

6 rhubarb stalks

1/2 cup water

Sponge topping

70 gram butter

1/4 cup sugar, plus extra to sprinkle

1 egg

1/2 cup flour

1 teaspoon baking powder

1 tablespoon (1-2 tbsp) milk

ice cream, whipped cream or yoghurt to serve

Method

Apple and rhubarb

1.Preheat oven to 180°C.

2.Peel and slice the apples, then cut the rhubarb into 2cm pieces.

3.Put the fruit and water into a saucepan. Cover and gently cook for 15 minutes (this should yield 3 cups of fruit).

4.Tip the fruit into an oven-proof dish.

Sponge topping

5.For the sponge topping, cream the butter and sugar together well, then add the egg and beat again.

6.Sift in the flour and baking powder, then mix in milk.

7.Drop spoonfuls of sponge mixture on the hot fruit and bake for 40 minutes

8.Sprinkle a little extra sugar over the cooked pudding, then serve with ice cream, whipped cream or yogurt.

Women's Weekly Food