BBC

Rhubarb sponge pudding with orange cream

Ingredients

For the sponge pudding
For the orange cream

Preparation method

  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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This recipe is from...

Ready Steady Cook BBC Two Ready Steady Cook

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