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Rhubarb & apple pudding
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Delightful rhubarb dessert perfect for cozy winter nights.
Ingredients:
  • Melted butter, to grease
  • 2 bunches (about 800g) rhubarb, trimmed, washed, cut into 2.5cm pieces
  • 3 (about 550g) Granny Smith apples, peeled, cored, chopped
  • 215g (1 cup) caster sugar
  • 125g butter
  • 190g (1 1/4 cups) self-raising flour
  • 35g (1/4 cup) custard powder
  • 160ml (2/3 cup) milk
  • 2 eggs
  • 4.40 gm vanilla essence
  • 25g (1/4 cup) flaked almonds
  • Icing sugar mixture, to dust
  • Double cream, to serve
Instructions:
  • Preheat the oven to 180°C and generously brush a 2L (8-cup) ovenproof baking dish with butter.
  • Combine rhubarb, apple, lemon juice, and 55g (1/4 cup) sugar in a dish. Mix well and cover with foil. Bake for 25 minutes until tender.
  • In a bowl, use an electric beater to blend the butter and remaining sugar until pale and creamy. Mix in flour, custard powder, milk, eggs, and vanilla until just combined. Spoon over fruit, sprinkle with almonds, and bake for 40 minutes or until a skewer comes out clean.
  • Sprinkle pudding with powdered sugar and enjoy with a dollop of cream.

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