Rhubarb sponge pudding

Jill Dupleix
Old-fashioned winter puddings: Rhubarb sponge pudding.
Old-fashioned winter puddings: Rhubarb sponge pudding. Photo: Quentin Jones

Sir Winston Churchill once looked down at his dining table and commanded, "Take away that pudding. It has no theme." Quite right. A pudding must have a reason to be. It must earn its place on the table by dint of either nutrition, glamour or flavour.


100g soft butter

100g caster sugar

3 eggs

100g self-raising flour, sifted

300g ripe rhubarb stalks

300g cooking apples

2 tbsp orange juice

100g extra caster sugar

1 tsp ground cinnamon


Preheat oven to 180C. Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs one at a time, beating well. Gently fold in the flour until you have a thick, smooth batter.

Cut the rhubarb stalks into 2cm lengths. Peel and core the apples, then cut into small chunks. Arrange rhubarb and apple loosely in a buttered 1-litre pie or baking dish, add the orange juice and scatter with the extra caster sugar and cinnamon.

Spoon the batter mixture on top of the fruit and bake for 50-55 minutes, until the top is golden and cakey. Serve with ice-cream.