This delicious pudding recipe is best served warm with lightly whipped cream or vanilla ice cream.


Pre-heat the over to 160 degrees. 

Thinly slice the apples and sauté in a pan with 1 tablespoon of the butter for five minutes. Add the chopped rhubarb and cook for a further five minutes.

Cream together the butter and sugar and add the eggs one at a time. Sift together the flour and baking powder and add bit by bit to the creamed mixture, alternating with the milk.

Put the warm apple and rhubarb mixture into a pie dish. Pour over the batter and bake for 45 minutes.

Serve warm with lightly whipped cream.


4 apples

3 rhubarb stalks

60g butter*

120g sugar*

170g flour*

1 ½ tsp baking powder*

2 eggs

1 cup milk*


*not included in your Market Box