Strawberry and rhubarb sponge pudding

Name: Strawberry and rhubarb sponge pudding
Cook time: 1 h
Yield: 6
Cuisine: British
Ingredients: 400g strawberries, hulled and quartered; 350g rhubarb, trimmed and cut into 2cm pieces; 100g caster sugar; good pinch of freshly cracked black pepper; 1 tsp balsamic vinegar; 1 vanilla pod, split and seeds scraped, or 1 tsp vanilla extract; ice-cream or double cream, to serve

Julia Busuttil Nishimura

October 24, 2025

This versatile sponge pudding works well with many different fruits.William Meppem

easyTime:30 mins - 1 hourServes:6

Spring is such a wonderful time for strawberries, and one of my favourite ways to enjoy them is in a simple pudding. Here, they’re combined with tangy rhubarb along with two of their favourite companions: black pepper and balsamic vinegar.

The sponge topping comes together very quickly and is buttery, soft and perfect when served warm or at room temperature. I often make this pudding when I have friends over for dinner, and it works equally well with many different fruits: apples in autumn or peaches and raspberries in summer.

Ingredients

400g strawberries, hulled and quartered
350g rhubarb, trimmed and cut into 2cm pieces
100g caster sugar
good pinch of freshly cracked black pepper
1 tsp balsamic vinegar
1 vanilla pod, split and seeds scraped, or 1 tsp vanilla extract
ice-cream or double cream, to serve

For the sponge topping

125g unsalted butter, softened
125g caster sugar
1 tsp vanilla extract
2 eggs
150g full-fat sour cream
150g self-raising flour
pinch of sea salt
icing sugar, to serve

Method

Step 1
Preheat the oven to 170C fan-forced (190C conventional). Combine the strawberries and rhubarb in a bowl with the sugar, pepper, vinegar and vanilla. Tumble them into a 23cm round baking dish. Set aside.
Step 2
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and vanilla on a medium-high speed until very pale and fluffy (about 4-5 minutes), scraping down the sides of the bowl as needed.
Step 3
Add the eggs, one at a time, beating well between each addition. Spoon in the sour cream and mix again until combined. Add the flour and salt and continue mixing until just combined.
Step 4
Spoon the batter over the strawberry and rhubarb mix and smooth it out so the fruit is completely covered.
Step 5
Transfer to the oven and bake for 35-40 minutes until the top of the sponge bounces back when pressed.
Step 6
Remove and dust with icing sugar. Serve the pudding warm with ice-cream or cream.