Rhubarb & raspberry sponge pudding Recipe
Be prepared to spoon out seconds of this rustic baked delight
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Cooking tools:
- Oven
- Roasting pan
- Pitcher
- Baking dish
- Stand mixer
- Mixing bowl
- Sifter
- Spatula
- Spoon
- Serving bowl
Ingredients
- 1 bunch rhubarb, trimmed, cut into 6cm lengths
- ⅓ cup sugar
- ⅔ cup hot water
- ¼ cup strawberry jam
- 1 tsp vanilla bean paste
- 3 eggs
- ⅓ cup caster sugar
- ⅓ cup self-raising flour
- 2 tbsp cornflour
- 2 tbsp plain flour
- 1½ cups frozen raspberries
- 2 tbsp flaked almonds Icing sugar, for dusting
- Whipped cream, for serving
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