RHUBARB SPONGE PUDDING / BLUEBERRY SPONGE PUDDING

Ingredients......85gm of butter/ marg (melted), 1 cup of milk, 1 tsp of vanilla extract, 1 cup of self raising flour, pinch of salt, 85gm of castor sugar, 1 egg, lightly beaten, 500gm of hot stewed fruit. ( 500gm of fresh rhubarb or 500gm of fresh or frozen blueberries, 120ml of water, 80gm of sugar, juice and zest of 1 lime / lemon). Rhubarb filling... Wash and trim the rhubarb stalks. slice the rhubarb stalks into small pieces and place them in a medium saucepan. Add the water, sugar, zest and juice. stir to combine. Cook over a medium heat until the rhubarb has softened and the mixture has thickened. Remove from heat and set aside. If you prefer a blueberry filling... Combine 1 cup of blueberries, water sugar and the lime/ lemon juice in a small saucepan. Cook over a low heat, stirring frequently and then add the remaining blueberies, continue stirring until the sugar is dissolved and the mixture thickens. Remove from heat and set aside. Preheat your oven to 160 deg C. Grease a baking dish, at least 20cm round or square. Beat together the melted butter/ marg, milk and vanilla paste. Add the flour, sugar, salt and beaten egg. Beat until well combined. Place the hot / warm cooked rhubarb / blueberries into the baking dish. Pour the sponge batter over. Bake until the sponge is light brown, about 20 minutes.