Rhubarb Sponge Pudding


Ingredients
- 500g rhubarb
- 3 tbsp granulated sugar
- 110g caster sugar
- 110g butter/margarine
- 2 large eggs
- 110g self raising flour
- 1 tsp vanilla essence
- Little milk
- Icing sugar to dust

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Recipe Name
Rhubarb Sponge Pudding
Method
- Wash & chop the rhubarb into chunks. Place in a bowl with the granulated sugar & turn so the rhubarb is well-covered with the sugar. Set to one side.
- To make the sponge place the flour, butter/margarine, caster sugar, eggs & vanilla essence into a mixing bowl & mix using an electric hand mixer or food processor.
- Add a little milk if the mixture is too stiff.
- Turn the mixture into a deep sided sponge tin.
- Then drop the raw rhubarb & sugar mixture on top of the sponge mixture.
- Place in an oven at around 180-200 degrees and cook for 40 minutes.
- Serve with custard or crème fraiche.


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