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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
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Happy Valentine’s Day! We are starting the “lovely” day by making our No-Bake Strawberry Banana Cheesecake, and you can too
#DelMonteFreshProduce #Fresh #Delicious
Today’s snacks ~ Small strawberry yogurt & a 🍌
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Dinner was leftover chips from the familys dinner eaten off the baking tray because my appetite is still not back from being sick😭
Keelings Fruits @keelingsfruits
These Skewered Strawberries & french toast are perfect for brunch! #KeelingsKitchen #Keelings #SweetSunday Recipe https://goo.gl/yTxA6Y
It’s one of our favourite days of the year! World Baking Day! Why not Add a Splash of Magic to the day and bake this Chocolate Roulade with Strawberries and Avonmore Cream http://bit.ly/1RAJ2zs
Foodaware 