Rhubarb and vanilla sponge pudding recipe
Debbie Major's simple, fruity rhubarb sponge pudding recipe is ideal for serving after a Sunday roast – with cream, of course.
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Cooking tools:
- Sifter
- Hand mixer
- Kitchen scale
- Oven
- Mixing bowl
- Baking dish
- Chef's knife
- Cutting board
- Wooden spoon
- Metal spoon
- Measuring spoon
- Aluminum foil
Ingredients
- 1 vanilla pod
- 300g caster sugar
- 2 tbsp plain flour
- 1kg forced rhubarb (trimmed weight)
- 115g lightly salted butter, softened
- 2 medium free-range eggs
- 150g self-raising flour
- 1 tsp vanilla extract
- Pinch salt
- 3 tbsp milk
- Icing sugar for dusting
- Cream or custard to serve
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