Tips

Rhubarb and Date Sponge Wedges

Serves 12

Ingredients

115g/4oz stoned dates, chopped
115g/4oz rhubarb, chopped
55g/2oz unsalted butter
145g/4oz plain flour
2 teaspoons baking powder
2 free range eggs, beaten
1 teaspoon elderflower syrup

Instructions

Preheat the oven to 180°C/gas mark 4.

Line the base of a 20cm sandwich tin with baking paper. Spray the sides very lightly with oil.
Put the dates in a small saucepan, add the rhubarb and 4 tablespoons cold water, then cover and simmer, stirring occasionally, until softened to a rough purée. Beat in the butter and allow to cool.

Put the flour in a mixing bowl, add the baking powder, date mixture, eggs and elderflower syrup and mix well.

Transfer to the prepared tin and level the surface. Bake for about 25 minutes until risen and just firm to the touch.

Cool on a wire rack, cut into wedges and store in an airtight container.