Serve, warm and finish up the leftovers cold!
Pre heat oven to 200c. Generously butter a ceramic or glass baking dish 80gms Butter150mls whipping cream150gms Caster Sugar2 free range Eggs500gm of fruit. About 2 large apples, peeled ,cored and thinly sliced and 6 thin sticks of rhubarb, thinly diced150gms Plain FlourLime or lemon Zest
Whisk the eggs and sugar together until thickened. I usually leave these for a long time while I prepare all the other ingredients so they are really thick and creamy.
Place Butter and cream in a small saucepan together with your fine lime or lemon zest and heat till butter is melted and both stirred to mix. Remove from heat.
Beat the butter and cream mixture into the egg and sugar mixture. Fold in the flour and stir until well combine (like a batter) and then pour into your prepared baking dish. Scatter the thinly sliced fruit over the top of the pudding. Gently poke them into the batter if necessary!
Bake for about 60 minutes, take care not to burn the top or fruit topping (but it should be very golden brown).
Remove from oven and cool for a while – the sponge should shrink away from the sides, before serving with cream, yoghurt or ice crea.