For Poached Rhubarb
250g rhubarb, sliced
juice of one lemon
For Sponge Pudding
2 pears, 1 grated and 1 thinly sliced
100g Muscovado sugar
140g all-purpose flour
1 1/2 teaspoon baking powder
85g butter, softened
2 tablespoons milk
zest of 1 blood orange (substitute with orange)
Homemade Vanilla Sauce
Pistachios, coarsely chopped
- To poach the rhubarb, place rhubarb, sugar and lemon juice in a saucepan and
heat on a low heat. Poach for approx. 5 minutes or until soft. The pieces should
hold their shape and not turn too mushy. Drain and reserve the juices. Set aside
- Heat the juice in a small saucepan and simmer until the juices cook down to
- Pre-heat the oven to 160 degrees C. Butter 6 ramekins.
- In a bowl toss the poached rhubarb and pear slices with 2 tablespoons sugar.
Arrange a few slices of pear and a tablespoon of rhubarb at the bottom of each
ramekin. Set aside.
- Sift flour and baking powder into a clean bowl. Beat remaining sugar and
softened butter with and electric hand held beater until thick, creamy and
- Break in one egg and beat until incorporated. Beat in the second egg. If the
mixture begins to look curdled – don’t worry about it.
- Add half of the flour into the mixture and using a rubber spatula fold it
in. Stir in half of the milk, then add the rest of the flour, folding it well
followed by the remaining milk.
- Fold in the blood orange/orange zest and the grated pear. Spoon the mixture
into the buttered ramekins and level off.
- Place each ramekin in a roasting tin and fill the tin with hot water. Bake
in the oven for 45 to 60 minutes, depending on your oven, or until a toothpick
inserted in the middle comes out clean.
- Loosen the sponge pudding from the sides of the each ramekin with a knife and carefully invert it onto a serving plates. Serve drizzled with the rhubarb syrup, vanilla sauce and chopped pistachios.
The Food Guide Tips:
- Rhubarb – it’s really a veggie!