KITCHEN HACKS

Strawberry and Rhubarb Sponge Pudding Serves 8, Prep and Cook 40 mins ²⁄³ cup strawberry jam 1 bunch rhubarb, trimmed, cut into 4cm lengths 250g punnet strawberries, hulled, halved ½ x 450g packet double unfilled rectangular sponge cake 3 egg whites ¾ cup caster sugar 1 Combine jam and ½ cup water in a large bowl. Stir in rhubarb. Transfer to a roasting pan lined with baking paper. 2 Cook in a hot oven (200C) for 15 minutes, or until just tender. Stir in strawberries. 3 Meanwhile, cut sponge in half horizontally. Trim to fit base of an 8-cup capacity rectangular ovenproof dish. Top with rhubarb mixture. 4 Beat egg whites in small bowl with an electric mixer until soft peaks form. With motor operating, gradually add sugar, 1 tblsp at a time, until dissolved. Beat for a further 1 to…

You're reading a preview of

New Idea (Digital) - 1 Issue, Issue 32, 2022

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.