Rhubarb and Pear Sponge Pudding

Recipe Categories : | Rhubarb | Pear | Hot Desserts | MAIN INDEX |

Preparation Time : 10 mins. Cooking Time : 50 mins. Serves : 4

Ingredients :

• 780g jar pears in juice
• 800g bunch rhubarb, trimmed
• 2 tbsp sugar
  for Sponge Topping :
• 2 eggs
• ¼ cup (75g) caster sugar
• 2 tbsp plain flour
• 2 tbsp self-raising flour
• 2 tbsp cornflour

Preparation and Cooking Instructions :

1. Preheat the oven to moderate (180°C ). drain pears, reserving ¾ cup (180ml) of the liquid. Combine reserved liquid, rhubarb and sugar in a medium saucepan; cook, stirring occasionally, for about 7 minutes or until the rhubarb is just tender. Transfer the rhubarb and pear mixture to a deep 1.75-litre (7-cup) ovenproof dish.
2. For Sponge Topping : Meanwhile, beat the eggs in a small bowl with an electric mixer until thick and creamy. Gradually add the sugar, beating until dissolved. Gently fold in combined sifted flours.
3. Spread Sponge Topping over hot rhubarb mixture and bake in a moderate oven for about 45 minutes or until browned and cooked through.