Impressipe

Rhubarb and Pear Sponge Pudding Serves 6, Prep and Cook: 50 mins

Comfort food at its best, this simple pudding is perfect for cold winter nights!

1 bunch rhubarb (880g),

trimmed, cut into 7cm lengths 2 Beurre Bosc pears (240g each), peeled, cored, cut into thick wedges

¹⁄³ cup caster sugar

2 tblsps water

1 tsp vanilla bean paste Icing sugar mixture, to decorate 1½ cups low-fat vanilla

custard, to serve

SPONGE

3 eggs

¹³ ∕ cup caster sugar

¹³ ∕ cup self-raising flour 2 tblsps cornflour 2 tblsps plain flour

1 Lightly grease a large ovenproof dish (8-cup capacity). 2 Combine rhubarb, pears, sugar, water and vanilla in prepared dish. Toss to coat. 3 Cook in a hot oven (200C) for about 15 minutes, or until just tender. Remove.

4 Meanwhile, make sponge. Beat eggs and sugar in a small bowl of an electric mixer for about 5 minutes, or until pale and tripled in size.

5 Sift flours together twice onto a sheet of baking paper. Sift again over egg mixture. Gently fold to combine. Spoon

over hot fruit mixture in dish to completely cover.

6 Cook in a moderate oven (180C) for about 20 minutes, or until sponge springs back when lightly touched. Stand for 5 minutes.

7 Dust with sifted icing sugar. Serve warm with custard.