Sticky rhubarb & strawberry sponge pudding - Good Food Middle East
Microwave-cooked rhubarb with strawberry conserve in a steamed sponge pudding, drizzled with warm sauce—delicate yet vibrant flavors in every bite.
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Cooking tools:
- Baking dish
- Saucepan
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- Wooden spoon
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- Measuring spoon
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- Aluminum foil
Ingredients
- 140g rhubarb, cut into chunky lengths
- 2 tsp golden caster sugar
- 8 tbsp strawberry conserve
- 140g self-raising flour
- 140g golden caster sugar
- 1 tsp baking powder
- 2 eggs
- 3 tbsp milk
- ¼ tsp vanilla essence
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