RHUBARB AND PEAR SPONGE PUDDING : 180 -190 C

INGREDIANTS:

PEAR SLICES IN NATURAL JUICE : 825 GM

RHUBARB ,TRIMMED ,CUT INTO 4 CM PIECES -800 GM

CASTER SUGAR -2 TABLESPOON

EGGS -2 NO.

CASTER SUGAR [EXTRA] -75 GM

PLAIN FLOUR -2 TABLESPOON

SELF RAISING FLOUR -2 TABLESPOON

CORN FLOUR -2 TABLESPOON

METHOD:

DRAIN PEARS;RESERVE 180ML OF THE JUICE.COMBINE RESERVED JUICE,RHUBARB AND SUGAR ON HEAT ;COOK.STIRRING OCCASIONALLY,UNTIL RHUBARB JUST TENDER.STIR IN PEARS.POUR MIXTURE INTO DEEP 1.75 –LITRE OVENPROOF DISH.

MEANWHILE BEATT EGGS UNTIL CREAMY ;THEN ADD SUGAR ,BEAT UNTIL SUGAR DISSOLVES.GENTLY FOLD SIFTED FLOURS.

SPREAD MIXTURE OVER HOT RHUBARB MIXTURE .BAKE IN MODERATE OVEN ABOUT 45 MINUTES OR UNTIL BROWNED LIGHLY.