I always make sure to champion seasonal produce in my recipes, and this easy pudding is no exception. Easy to prepare and bake, it’s the great accompaniment to a cup of tea on a Sunday.
Traditionally prepared with baked apples, I have added some young rhubarb as it is in season, but you can opt for red fruits as well. Although cooking apples are preferred for their softness when bakes , I opted for the Amelia variety, of a zingy and yet sweet flavour, to keep a little bite.
Prep: 15 min
Cook: 25 min for the fruits + 25 min for the sponge
Ingredients for the baked fruit
- 450 g young rhubarb cut into 5cm batons
- 3 apples of your choice peeled and cut in cubes
- 75 g caster sugar
- 2 pieces of stem ginger thinly sliced
- 1 tbsp of the ginger syrup
- Grated zest and juice of 1 orange
Ingredients for the vanilla sponge
- 60g unsalted butter – softened
- 60g caster sugar
- 2 large eggs
- 100g self-raising flour
- ½ tsp vanilla paste
- 1 ½ tbsp milk - optional
- Pre-heat your oven at 130°C/Gas Mark ¾ .
- Put the rhubarb and the apples in a casserole dish and combine with the rest of the ingredients.
- Make sure the fruit is well coated, cover with foil and bake for about 20-25 min.
- The fruit should be soft, but firm to touch.
- In the meantime, prepare your sponge. You can but the all-in-one method or by creaming your butter and sugar first and then add the remaining ingredients.
- Once the fruit is ready, raise your oven temperature to 190°C/Gas Mark 5.
- Spoon the cake batter on the fruit and bake for a further 25 minutes or until the cake is golden and crispy.
- Sprinkle flaked almonds or crumbed amaretto biscuits on the cake before baking.
- Dust with icing sugar and serve with either cream, ice-cream or custard.