Apple and rhubarb sponge pudding
green apple, peeled
2 large, cored, chopped
500 g, trimmed, cut into 4 cm pieces
⅓ cup(s), extra
white self-raising flour
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a deep 1.5L (6-cup) capacity ovenproof dish with oil and set aside. Combine green apples, rhubarb, sugar and 2 tablespoons water in a medium saucepan over medium heat. Cook, covered, stirring occasionally, for 8–10 minutes or until fruit has softened, then spoon into prepared dish.
- Meanwhile, using electric beaters, beat eggs in a medium bowl for 3–4 minutes or until thick and creamy. Gradually beat in extra caster sugar until dissolved. Fold in sifted flour and custard powder. Spread mixture over hot fruit. Bake for 40–45 minutes or until sponge is cooked when tested with a skewer. Serve immediately.