The ultimate makeover: Sponge pudding & custard
Angela's pud has half the fat of the classic recipe, but all the flavour, with a layer of seasonal fruit
Rhubarb & apple crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
Skip to ingredients
- 450g rhubarbcut into 3cm slices
- 350g apples(Bramley or Granny Smith work well), peeled and cut into 3cm chunks
- 1 vanilla podsplit open or 1 tsp vanilla paste or extract
- 120g golden caster sugar
- ice creamor custard, to serve
For the topping
- 200g plain flour
- 1 tsp ground ginger(optional)
- 100g cold salted butterchopped
- 70g light soft brown sugar
Nutrition: Per serving
- kcal414
- fat14g
- saturates9g
- carbs64g
- sugars39g
- fibre3g
- protein4g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
step 2
Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.
