Ingredients
Apple and rhubarb
Sponge topping
Method
Apple and rhubarb
1.Preheat oven to 180°C.
2.Peel and slice the apples, then cut the rhubarb into 2cm pieces.
3.Put the fruit and water into a saucepan. Cover and gently cook for 15 minutes (this should yield 3 cups of fruit).
4.Tip the fruit into an oven-proof dish.
Sponge topping
5.For the sponge topping, cream the butter and sugar together well, then add the egg and beat again.
6.Sift in the flour and baking powder, then mix in milk.
7.Drop spoonfuls of sponge mixture on the hot fruit and bake for 40 minutes
8.Sprinkle a little extra sugar over the cooked pudding, then serve with ice cream, whipped cream or yogurt.