Rhubarb Pudding
A pudding with a layer of sponge hiding a soft inside of rhubarb. Perfect served with custard or cream
Servings: 4 people
Equipment
- Oven proof dish
- Mixing bowls
- Hand mixer
- Pan
- Sieve
- Measuring Jug
- Measuring scales
Ingredients
For the rhubarb filling
- 800 g rhubarb
- 200 ml orange juice
- 350 g caster sugar
For the sponge topping
- 75 g butter
- 3 eggs
- 75 g self raising flour
- 200 ml milk
- 75 g caster sugar
Instructions
Make the stewed rhubarb
- Chop the rhubarb into 2 cm chunks and place in a pan with the orange juice and sugar.
- Simmer for five to ten minutes until the rhubarb is soft but still has some shape.
- Pour 150 ml of the rhubarb juice though a sieve into a jug. Place the rest in the bottom of a greased oven proof dish.
Make the sponge topping
- Preheat the oven to 180C, 350F, Gas Mark 4.
- Beat the butter and sugar together until creamy.
- Separate the egg whites and egg yolks.
- Add the egg yolks to the butter and sugar, mixing after each one.
- Add the flour, reserved rhubarb juice and milk to the mixture, whisking well.
- Whisk the egg whites until they form soft peaks and stir into the mixture.
- Pour the mixture over the top of the rhubarb in the oven proof dish.
- Bake in the oven for 30 minutes until the top is golden and firm.
Video
Notes
Top tip: Do not use an aluminium pan to stew the rhubarb. The rhubarb is acidic and the aluminium might be released into the food.
You could replace the rhubarb with a different fruit such as stewed apple for a twist on the dessert.
Serve with custard, ice cream or cream.