Rhubarb and strawberry sponge puddings
This delicious winter pudding comes with a gorgeous sweet-yet-tart layer of stewed rhubarb and strawberries covered by a moist sponge topping.
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Ingredients
- 5 ½ cup (600g) rhubarb, trimmed coarsely chopped
- 2 tablespoons caster sugar
- ¼ cup (60ml) orange juice
- 500 grams strawberries, hulled, halved
- 2 teaspoons icing sugar
- Sponge cake
- 2 eggs
- 1/2 cup (110g) caster sugar
- 1/2 cup (75g) self-raising flour
- ½ tablespoon cornflour
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