Rhubarb sponge pudding
Ingredients
- Fruit
- 500 g rhubarb, diced
- 1 parcel vanilla sugar
- 2 tbsp sugar
- Sponge mixture
- 5 eggs
- 150 g sugar
- 2 pinches salt
- 4 tbsp white flour
- 100 g ground almonds
- Bake
- icing sugar to dust
- Utensils
- 4 ramekins, approx. 300 ml each, greased and floured
Total time: 45m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 448 Kcal, 16g Protein, 55g Carbohydrates, 19g Fat
Ingredients
- Fruit
- 500 g rhubarb, diced
- 1 parcel vanilla sugar
- 2 tbsp sugar
- Sponge mixture
- 5 eggs
- 150 g sugar
- 2 pinches salt
- 4 tbsp white flour
- 100 g ground almonds
- Bake
- icing sugar to dust
- Utensils
- 4 ramekins, approx. 300 ml each, greased and floured
Instructions
-
Fruit
Mix the rhubarb, sugar and vanilla sugar, cover and leave to infuse for approx. 10 mins. -
Sponge mixture
Using the whisk on a hand mixer, beat the eggs, sugar and salt for approx. 5 mins. until the mixture is frothy. Mix in the almonds, flour and rhubarb, divide the mixture into the prepared ramekins. -
Bake
Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, dust with icing sugar. -
Serve with:
Vanilla custard
