Sponge-topped Japanese Knotweed Pudding is a modern British recipe for a classic dessert of a stewed Japanese knotweed base with an oil-based sponge cake topping. The full recipe is presented here and I hope you enjoy this classic British version of: Sponge-topped Japanese Knotweed Pudding.
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This is based on one of my mother's classic desserts, but slightly modified to use an oil-based sponge topping rather than margarine. I'm also using Japanese knotweed as a base rather than the more traditional rhubarb.
Ingredients:
For the Sponge:
150g plain flour
150g sugar
150ml oil
2 large eggs
1 tsp vanilla extract (optional)
1 tsp baking powder
1/2 tsp salt
For the Knotweed Base:
50g Japanese knotweed stalks
a few medium-sized Japanese knotweed stalks, kept whole
2 tbsp runny honey
1/4 tsp ground cinnamon
1/4 tsp ground allspice
2 tbsp lemon juice
Method:
Wash the knotweed well. Take the stalks and cut into 2cm lengths. Place these in a small saucepan with the honey, spices, lemon juice and 3 tbsp water. Bring to a simmer, stirring then partly-cover the pan and cook for about 20 minutes. At this point take off the heat and beat the knotweed with a fork to break up the stem pieces.
Grease and flour a cake tin. Tip the knotweed mixture into the base and set aside to cool. Take the remaining uncooked Japanese knotweed stalks, split in half and cut into 3cm lengths. Arrange these decoratively in the knotweed puree in the cake tin. Pre-heat your oven to 180C.
Now prepare the sponge: Sift together the flour, baking powder and salt into a large mixing bowl. Add the sugar and whisk to combine.
In a separate bowl, whisk together the oil, eggs and vanilla extract (if using) until thoroughly combined.
Add the flour mixture and beat until you can no longer see any lumps or any traces of flour. Pour the batter (it will be thin, but that's OK due to the eggs) into the prepared cake tin.
Transfer to the centre of your pre-heated oven and bake for 45–55 minutes, or until the top is golden brown and springs back when touched and a skewer inserted into the centre of your cake emerges cleanly.
Remove from the oven and allow the cake to cool in the tin for 30 minutes before slicing into wedges and serving. Serve accompanied by custard, cream or ice cream.
For a richer sponge replace 25g of the flour with 25g ground almonds (the almond flavour goes well with tart bases like rhubarb and Japanese knotweed).
Just like the oil-based sponge recipe on which its based this dessert also cooks well in an air fryer. Pre-heat your air-fryer to 160°C and bake for about 45 minutes.
After crumble this is my second most liked way to prepare and serve Japanese knotweed.
