Recipe

Rhubarb and pear sponge pudding

Soft, sweet and mild pear makes the perfect sidekick for tart rhubarb in this delicious sponge-topped pudding. Serve with double cream or ice-cream.

Mar 15, 2007 1:00pm
  • 50 mins cooking
  • Serves 4
    • Print
    Print

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.

The Latest from Food To Love