Rhubarb sponge pudding with orange cream Recipe

Rhubarb sponge pudding with orange cream Recipe

  • 100g/3½oz caster sugar
  • 100g/3½oz self-raising flour
  • 100g/3½oz butter, plus extra for greasing
  • 2 free-range eggs
  • 2 tbsp golden syrup
  • 1 stalk rhubarb, finely chopped
  • 1 orange, juice only
  • 75ml/2½fl oz double cream
  1. For the sponge pudding, place the sugar, flour, butter and eggs into a food processor and blend until combined.
  2. Grease an 8cm/3in microwave-proof bowl and pour the golden syrup into the bowl. Add the rhubarb, then pour over the sponge mixture.
  3. Cover with cling film, pierce with a knife to make a steam hole and microwave on high for 4-6 minutes, or until a skewer comes out clean from the middle of the sponge. Turn out onto a serving plate.
  4. For the orange cream, heat the orange juice in a small pan, add the cream and simmer over a low heat until thickened.
  5. To serve, pour the orange cream over the pudding.
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