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Puddings like these tick all the right boxes on a cold night. Rhubarb adds such a tangy twist to the comfort of the warm sponge, Alison Lambert writes.
Rhubarb sponge pudding
300g cooking apples, peeled and cut into bite-sized pieces
1 orange, finely grated zest and juice
For the sponge
125g butter, softened
125g self-raising flour tsp ground mixed spice or ginger
Preheat oven to 180degC.
Begin by preparing the fruit. Cut the rhubarb stalks into 2cm lengths and combine with the diced apple.
Add 100g sugar with tsp spice and orange zest. Squeeze over the orange juice and toss gently to combine.
For the sponge: beat the butter and sugar in a bowl until light and creamy. Add the eggs one at a time, beating well between each addition.
Gently fold in the flour and spice until you have a thick, smooth batter.
Arrange rhubarb and apple loosely in a buttered 1-litre pie or baking dish.
Spoon the batter mixture on top of the fruit and bake for 40-50 minutes, until the top is golden and the sponge is risen and firm to the touch.
Serve warm with good quality ice cream or pouring cream.
Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.