Caramelized Sticky Rhubarb Sponge Pudding with Rich Custard Cream

Instructions

1. Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake pan.
2. In a saucepan, add the chopped rhubarb and 100g of sugar. Cook over medium heat until the rhubarb is soft and caramelized. Spread the mixture evenly at the bottom of the prepared pan.
3. In a mixing bowl, cream together 150g of sugar and the softened butter until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In another bowl, sift together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
7. Pour the sponge mixture over the caramelized rhubarb in the pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted in the center comes out clean.
9. While the pudding bakes, prepare the custard. In a saucepan, heat 500ml of milk until just below boiling.
10. In a mixing bowl, whisk together the egg yolks, 50g of sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking continuously.
11. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Stir in the vanilla extract and set aside.
12. Once the pudding is baked, let it cool for a few minutes before turning it out onto a serving plate. Serve warm drizzled with rich custard cream.

Chef’s Tips

• For extra flavor, consider adding a hint of lemon zest to the sponge mixture.
• Make sure the rhubarb is tender but not mushy for the best texture in the pudding.
• Serve with whipped cream for an added richness.

Nutrition (per serving)

Approx. 350 calories, 6g protein, 48g carbs, 15g fat

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