Baked Rhubarb, Raspberry, Apple  and Almond Pudding

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Serves 4

Preparation Time:  10 mins

Cooking Time: 30 mins

 

This pudding incorporates an unusual combination of

new young pink rhubarb together with raspberries (heaven!) and also 

sliced apples - with a light soufflé type of sponge topping.

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We are very keen on home made ice creams and a number of 

the recipes in this Cookery Book would pair well,

we particularly love Rosemary Ice Cream

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Utensils

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3 large mixing bowls

Electric whisk

Balloon whisk 

Wooden spoon

Gratin dish for serving, a deep round dish works well.

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Ingredients

 

• 400g new pink rhubarb, washed, trimmed and cut into small pieces

• 250g / 8 oz frozen or fresh raspberries (you can substitute with other fruit)

• 3 Bramley apples, peeled and sliced

• Half a cup of golden caster sugar

• One heaped tablespoon cornflour

• Two tablespoons orange juice

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For the Topping:

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• 3 eggs (separated)

• 60g / 2oz icing sugar or you could use caster sugar

• 100g unsalted butter, gently softened 

• Half one cup self-raising flour

• Half one cup of ground almonds

• 1-2 teaspoons almond essence

• 1 teaspoon baking powder

• Icing sugar, to serve

 

 

Method

 

1.  Preheat the oven to 180˚C.
    

2. Tip rhubarb and apples into a large bowl.
    

3. In a separate bowl, mix together the caster sugar and cornflour thoroughly and then toss this with all the fruit until well combined. 
    

4. Transfer the fruit to a good sized deep round dish and add the orange juice.
    

5. Place this into the oven for about 15 minutes for the fruit to start to cook.
    

6. Remove from the oven and add the raspberries and mix well, set aside.
    

7. Separate the three eggs and then mix the egg yolks with softened unsalted butter, sugar, almond essence, ground almonds, self raising flour and whisk until completely smooth.    You can put a cloth over this mixture and leave it to stand for an hour or two so as to minimise preparation if entertaining.
    

8. Whip the egg whites until fairly stiff with a pinch of salt, then quickly whip up the batter and carefully stir the stiff egg whites with a metal spoon, one at a time, into the egg mixture, and be sure not to stir vigorously or you will lose all the air and the soufflé won't rise properly.
    

9. Carefully spoon this whipped egg mixture over the fruit into the buttered dish.
    

10. Place in the oven and bake for about 20 30 mins checking that it is not burning, but nicely set and golden around the top.  Test with a clean dry knife and if it comes out too wet, cover the pudding with foil and cook for a little longer.
     

11. Remove from the oven, dust with icing sugar.
     

12. This pudding can be cooked an hour or two earlier and served just warm - we served this with home made Rosemary Ice Cream.