Sponge pudding recipe with strawberry and rhubarb

Spring is a great time for strawberries, and one of my favorite ways to enjoy them is with a simple pudding. Here they’re joined by tangy rhubarb and two of their favorite companions: black pepper and balsamic vinegar.

The sponge cake comes together very quickly and is buttery, soft and perfect when served warm or at room temperature. I often make this pudding when friends come over for dinner, and it works equally well with many different fruits: apples in the fall or peaches and raspberries in the summer.