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Rhubarb and Strawberry Sponge Puddings

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Ingredients Method Notes

Ingredients
  

  • 5 c rhubarb trimmed and coarsely chopped-you need about 10 stems
  • 2 tbsp caster sugar
  • 2 tbsp orange juice
  • 500 g strawberries sliced thinly
  • 2 eggs
  • 1/2 c caster sugar
  • 1/2 c self-raising flour
  • 1/2 tbsp cornflour

Method
 

  1. Preheat oven to 180°c
  2. Cook rhubarb, sugar and juice in a large saucepan over low heat, stirring, until sugar dissolves. Cook, uncovered bout 10 minutes or until rhubarb is tender. Stir in Strawberries.
  3. Meanwhile, make sponge mixture.
  4. Spoon fruit mixture into 8 1-cup ovenproof dishes; bake about 5 minutes or until fruit mixture is bubbling hot.
  5. Top hot rhubarb mixture evenly with sponge mixture; bake about 30 minutes. Serve immediately.
  6. Beat eggs in a small bowl with an electric mixer about 10 minutes or until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold triple-sifted flours into egg mixture.

Notes

Source: Women's Weekly The Baking Collection