Rhubarb, apple and raspberry pudding with sour cream and marmalade sponge recipe
It might seem odd to mix three fruits for this, but it’s an incredible combination. The apples give the fruit a bit more structure and the raspberries create wonderful juice, which mixes with the rhubarb and apple juice. As it’s only a small amount, I used fresh raspberries for it. Some of them have an astonishing flavour of violets. Mix a couple of tablespoons of marmalade into whipped cream to serve on the side, if you want to echo the marmalade in the sponge.
Trim the rhubarb and cut it into 3cm lengths, then toss them into a 1.5-2 litre pudding dish. Peel the apples and slice the flesh on to the rhubarb, working right into the core. Discard the cores. Add the raspberries, flour and sugar, and toss them around together. Leave for about 20 minutes, tossing the fruit in the flour and sugar a couple of times. Put the fruit into the oven and bake for 15 minutes.
Beat the butter and sugar in an electric mixer until light and fluffy, then add the eggs a little at a time, beating well after each addition. Beat in the orange zest, sour cream, milk and marmalade.
Sift the flour and baking powder into the mix and fold to combine. Spoon the batter on top of the fruit – don’t worry if it doesn’t completely cover it. Bake for 40-45 minutes, or until the sponge is golden brown and you can see that it is set when you insert a skewer – make sure you insert the skewer only into the sponge layer, not the fruit underneath. If there is no batter clinging to the skewer when you pull it out, the sponge is cooked.
Leave to cool a little. It can be served warm or at room temperature. Dust with icing sugar before serving with cream.
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