Annie Bell's Chocolate Rhubarb Sponge Pudding
Over a year ago
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Ingredients
- 600g rhubarb trimmed weight
- 125g golden caster sugar
- 200g golden caster sugar
- 225g unsalted butter softened and diced
- 200g self-raising flour sifted
- 25g cocoa sifted
- 2 tsp baking powder sifted
- 4 medium eggs
- 100ml milk
- 1 tsp vanilla extract
- 50g dark chocolate chips
- Fresh custard
Accompaniment
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Method
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1
Preheat the oven to 200C/180C fan/gas 6. Cut the rhubarb into 2cm-3cm lengths and toss with the sugar in a bowl. Arrange these evenly over the base of a 30cm/2 litre capacity ovenproof dish (or equivalent size).
Reserving 2 level tablespoons of the sugar, place all the sponge ingredients, except the chocolate chips, in the bowl of a food processor and cream together. Stir in the chocolate chips with a spoon.
Smooth the sponge mixture on top of the rhubarb, scatter over the reserved sugar and bake for about 50 minutes or until a skewer comes out clean. This is delicious served hot, but is also good warm or newly cooled. Serve with custard to pour over.
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