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Strawberry and Rhubarb Sponge Pudding

Strawberry and Rhubarb Sponge Pudding

Preparation time:

15 mins

Cooking time:

12 mins




  • 1 cup strawberries, chopped
  • 1 cup rhubarb, chopped
  • ½ cup Beerenberg Strawberry Jam
  • 125g butter
  • 1 cup milk
  • 2 cups self raising flour
  • ½ cup caster sugar
  • ½ tsp vanilla extract
  • 1 tsp ground cinnamon, to serve
  • 1 tbsp icing sugar, to serve


Mix the strawberries, rhubarb and Strawberry Jam together. Divide between six small (around 1 cup)  oven-proof dishes.

In a saucepan, melt the butter over a gentle heat, so as not to burn. Add the milk and sugar and stir in the flour to make a soft batter.

Portion the batter between the dishes, to top the fruit evenly.

Place the prepared puddings in the microwave and cook uncovered on medium for 10 to 12 minutes or until the sponge is firm to touch.

Remove from the microwave and dust with cinnamon and icing sugar to taste.

Optional serving suggestion: Serve with ice cream and fresh strawberries.