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Bord Bia – The Irish Food Board
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Neven Maguire’s new six-part series, Neven’s Greenway Food Trails, airs tonight at 8:30 pm on
travels to some of Ireland’s most spectacular Greenways, meeting Ireland’s best food producers and chefs. Find all of our recipes here: http://bit.ly/3WWEoWn
This traditional sponge pudding is excellent comfort food and is on most people’s list of favorite childhood desserts. It can be baked before dinner and then left at room temperature until needed. Pop back into the oven to warm through to serve.
Preheat the oven to 350°F (180°C), Gas mark 4. Arrange the rhubarb and strawberries in a 9in (23cm) deep-dish pie plate and sprinkle over ½ cup (4oz) (100g) of the sugar and the stem ginger, if using.
Sift the flour into a bowl with the baking powder. Place the butter in a separate bowl with the remaining sugar and beat with a hand-held mixer until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.
Carefully spread the cake mixture over the fruit and bake for about 40 minutes or until the sponge is well risen and golden and an inserted skewer comes out clean.
To serve, spoon the rhubarb and strawberry sponge pudding into warmed bowls and pour over some custard.
http://kerrygoldusa.com/recipes/rhubarb-strawberry-sponge-pudding
Glenisk‏Verified account @Glenisk 14 hours ago
Looking for a quick & nutritious midweek meal? This delicious Chickpea, Spinach & Squash Curry by @delaliciousfood is wholesome, packed with flavour and a great source of protein. Why not give it a try? https://hubs.ly/H0hp6j50 #MidweekMeal
