Recipe for Rhubarb, Apple, and Raspberry Pudding with Marmalade Sponge

Diana Henry, a cookery writer for The Telegraph and award-winning author, shares a dessert recipe combining rhubarb, apple, and raspberries with a marmalade-infused sponge. The dish involves macerating the fruit with sugar and flour before baking, then topping it with a batter made from butter, sugar, eggs, orange zest, sour cream, milk, and marmalade. Baked at 180C for 40-45 minutes, it is served dusted with icing sugar and optionally accompanied by whipped cream mixed with marmalade. Henry notes the unusual fruit blend creates a flavorful juice, with raspberries adding a violet-like note. The recipe is part of her weekly contributions, which range from quick meals to memorable menus, and she is also known for her BBC Radio 4 broadcasts and books like 'Simple' and 'How to Eat a Peach'.