Rhubarb, almond & custard sponge pudding
Celebrate rhubarb with a moreish sponge pudding with custard and almond flavours. Enjoy with ice cream or double cream for a crowd-pleasing comfort dessert
- Prep:20 mins
Cook:55 mins
- Serves 8
Nutrition per serving
- kcal 630
- fat 36g
- saturates 15g
- carbs 61g
- sugars 0g
- fibre 3g
- protein 13g
- salt 0.89g
Ingredients
- 800g rhubarb
- 250g golden caster sugar
- 2 tsp vanilla bean paste
- 200g salted butter , softened
- 3 eggs
- 400g can custard
- 150g ground almonds
- 200g self-raising flour
- ½ tsp baking powder
- cold double cream or ice cream, to serve
- 25g flaked almonds
- 1 tbsp demerara sugar (optional)
Method
Heat the oven to 180C/160C fan/gas 4. Cut the rhubarb into 3-4cm pieces, then tip into a roughly 24 x 30cm baking dish along with 100g of the sugar and half the vanilla bean paste. Stir together, then cover and roast for 15-20 mins, or until almost tender. Remove from the oven and set aside. Taste and add a little more sugar if the rhubarb is too tart.
Put the remaining 150g sugar, the rest of the vanilla and the butter in a bowl, and beat together for 4-5 mins using an electric whisk until lightened in colour and very fluffy. Crack in the eggs, one at a time, beating well after each addition. Beat in half the custard. Once everything is well combined, sprinkle in the ground almonds, flour and baking powder. Fold in using a spatula until no flour remains.
Spoon the mixture over the baked rhubarb and spread out as best as you can. Spoon over the remaining custard in dollops, swirling it into the batter slightly using a cutlery knife. Scatter over the flaked almonds and demerara sugar, if using, then bake for 35-40 mins, or until browned on top and risen. Leave to stand for 5 mins, then serve warm with cold double cream or scoops of ice cream.
