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.
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Ingredients
- 780 grams canned pears in juice
- 800 grams rhubarb, trimmed
- 2 tablespoons sugar
- Sponge topping
- 2 eggs
- 1/3 cup (75g) caster sugar
- 2 tablespoons plain flour
- 2 tablespoons self-raising flour
- 2 tablespoons cornflour
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