RHUBARB AND APPLE BAKE
Winter puds like your granny used to make can't be beaten, and this one is super-easy but super, deliciously, good.
Preheat oven to 190°C
Place the apples and rhubarb in a large saucepan and add the water and spices. Mix well and set to cook on a medium heat uncovered for 25-30 minutes. Keep a close eye that it doesn't boil dry. Add more water as required. Remove from once fruit is cooked through.
In a large mixing bowl cream the butter and sugar with an electric mixer until pale in colour.
Add in one egg at a time, beating well before adding the milk and stirring through gently. Sift in the flour and baking powder, add almond meal, then fold to combine.
Grease a deep ovenproof dish well.
Add the stewed fruit, discarding the star anise, cinnamon and vanilla pod. Gently spoon over the batter and spread out evenly.
Place in the oven to cook for 40 mins or until golden brown. Serve with a light dusting of icing sugar and yoghurt, ice cream or whipped cream.
700 g apples peeled, cored and roughly chopped
250 g rhubarb diced
1 cup water
2 Farro star anise
1 Heilala vanilla pod
1 Farro cinnamon quills
100 g unsalted butter at room temperature
200 g Brown Sugar
1/2 cup Milk
1 cup Plain Flour
1 tsp baking powder
100 g ground almond