Rhubarb Sponge Pudding with Orange Cream

A quick microwave sponge pudding featuring rhubarb and golden syrup, served with a citrus-infused double cream sauce.

Vegetarian Quick Dessert Microwave Rhubarb

Estimated Nutrition

Calories

1172.8

kcal / serving

2345.5 kcal total

Carbs

105.5g

per serving

211 g total

Fat

77.1g

per serving

154.2 g total

Protein

14.2g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

100

Self-Rising Flour

Golden Syrup

Dairy

100

Butter

plus extra for greasing

piece

Egg

free-range

Double Cream

Fruits

piece

Orange

juice only

Vegetables

stalk

Rhubarb

finely chopped

Method

Blend the sugar, flour, butter, and eggs in a food processor until combined.

Pour golden syrup into a greased 8cm microwave-proof bowl and add the rhubarb.

Pour the sponge mixture over the rhubarb and cover the bowl with cling film.

Pierce a steam hole in the film and microwave on high for 4 to 6 minutes.

Turn the pudding out onto a serving plate once a skewer comes out clean.

Heat orange juice in a small pan, add cream, and simmer until thickened.

Pour the thickened orange cream over the pudding to serve.