Rhubarb, apple and raspberry pudding with sour cream and marmalade sponge recipe

telegraph.co.uk:

It might seem odd to mix three fruits for this, but it’s an incredible combination. The apples give the fruit a bit more structure and the raspberries create wonderful juice, which mixes with the rhubarb and apple juice.

As it’s only a small amount, I used fresh raspberries for it. Some of them have an astonishing flavour of violets. Mix a couple of tablespoons of marmalade into whipped cream to serve on the side, if you want to echo the marmalade in the sponge.Prep time: 25 minutes, plus 20 minutes macerating | Cooking time: 1 hourEightFor the spongeWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the.