£87.99
24cm Semi flat Frying Pan with lid
A high quality frying pan which is perfect for dry frying eggs and omelettes and much, much more. With a detachable handle, the pan becomes a fantastic oven dish too!
Rhubarb & Blueberry Sponge
Nutritional Info
Calories per serving
171KCal
Ingredients
- 400g rhubarb
- juice of 1 orange
- 1 tbsp caster sugar
- 225g blueberries
- 3 eggs
- 80g caster sugar
- 80g flour, sifted
Cooking Instructions
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Cut the rhubarb into chunks and place in a saucepan with the orange juice and 1 tbsp of caster sugar.
- Simmer until just cooked, then remove from the heat. Stir in the blueberries and spoon the mixture into the base of an ovenproof dish.
- In a large mixing bowl, whisk together the eggs and 80g of caster sugar until creamy, using an electric whisk. Fold in the flour, using a metal spoon.
- Pour the egg mixture on to the fruit and level with a knife. Bake in the centre of the oven for 20 minutes.
- Serve hot with low-fat fromage frais or low-fat custard.
Tips
If the pudding starts to brown too qucikly, move it down near to the bottom of the oven.
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