Recipe for rhubarb, apple and raspberry pudding with sour cream and jam

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meIt may seem strange to mix three fruits for this, but it’s an amazing combination. Apples give the fruit a little more structure, and raspberries create a wonderful juice that mixes with rhubarb and apple juice.

Since it is only a small amount, I used fresh raspberries for it. Some of them have a stunning taste of violets. Stir a few tablespoons of the jam into the whipped cream, which you serve on the side if you want the jam to resonate in the sponge.

Hours

Preparation time: 25 minutes, plus 20 minutes of maceration

Cooking time: 1 hour

Serve

Eight

Ingridients

  • 400 g rhubarb
  • 2 Bramley apples, total about 300 g
  • 200 g raspberries
  • 2 tablespoons flour
  • 185 g of sugar

For the gobo

  • 115 g butter
  • 115 g of sugar
  • 2 medium eggs, lightly beaten
  • Finely grated peel of 2 oranges
  • 100 g sour cream
  • 2 tablespoons milk
  • 3 tablespoons marmalade
  • 150 g of plain flour
  • 1½ teaspoon baking powder
  • Powdered sugar, for powder
  • Cream, for serving

Method

  1. Preheat the oven to 180C / 170C fan / gas mark 4.
  2. Rhubarb is trimmed and cut to 3 cm in length, then shaken in a 1.5-2 liter pudding container. Peel the apples and cut the meat into rhubarb by inserting them into the core. Throw the sails. Add raspberries, flour and sugar and mix. Leave for about 20 minutes, shaking the fruit into the flour and sugar a few times. Place the fruit in the oven and bake for 15 minutes.
  3. Beat the butter and sugar in an electric mixer to make them light and fluffy, then add the eggs little by little, beating well after each addition. Stir in orange peel, sour cream, milk and jam.
  4. Sift flour and baking powder into the mixture and mix to combine. Spoon the dough onto the fruit – don’t worry if it doesn’t completely cover it. Bake for 40-45 minutes or until the sponge turns golden brown and when you insert the skewer you see that it hardens – be careful to insert the skewer only into the sponge and not the fruit under it. If the dough does not stick to the skewer when you pull it out, the sponge is baked.
  5. Allow to cool slightly. It can be served warm or at room temperature. Sprinkle with powdered sugar before serving with cream.

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