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Wednesday, February 28, 2007

RHUBARB AND PEAR SPONGE PUDDING


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.

posted by a.p.r. pillai at 12:19 PM

1 Comments:

Blogger Susanne said...

You can find photos free to use here:

http://www.marketingsyndrome.com/blog/public-domain-images?pagename=public-domain-images&page=

also check out US governments websites, they have some very beautiful winter scenes from Alaska (with polar bears ;-) )

12:01 AM  

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