Golden Syrup Semolina Sponge with Crushed Rhubarb Cream

Ingredients

• semolina120 g
• plain flour80 g
• baking powder2 tsp
• butter, softened100 g
• caster sugar100 g
• egg2
• milk120 ml
• golden syrup80 ml
• rhubarb, chopped250 g
• vanilla extract1 tsp
• double cream150 ml
• lemon zest1 tsp

Method

1. 1Heat the oven to 180°C and grease a small baking dish or cake tin.
2. 2Simmer the rhubarb with 2 tbsp water until soft, then crush lightly with a fork and cool.
3. 3Beat the butter and sugar until pale, then beat in the eggs one at a time.
4. 4Fold in the semolina, flour, baking powder, milk, vanilla, and half the lemon zest to make a thick batter.
5. 5Pour into the tin, drizzle the golden syrup over the top, and bake for 22-25 minutes until springy and golden.
6. 6Whip the cream to soft peaks and fold through the crushed rhubarb. Serve warm slices of sponge with a spoonful of rhubarb cream.

Tips

• Pour the syrup over the batter just before baking so it sinks into a glossy top.
• The rhubarb cream should be swirled, not fully mixed, for a prettier finish.
• This pudding is lovely warm, but the flavor deepens after a short rest.

Nutrition