Rhubarb steamed pudding

Rhubarb steamed pudding
  • Serves icon For 4-6 people
  • Time icon Takes 25 minutes to make, 1¾ hours to cook, plus cooling

The pink ‘hat’ of rhubarb on top of this steamed pudding is very enticing. This sticky dessert may take a while to cook, but the results are worth it.

Nutrition: per serving

Calories
325kcals,
Fat
17.5g (10g saturated)
Protein
5.6g
Carbohydrates
39.1g (25.4g sugars)
Salt
0.6g
Calories
325kcals,
Fat
17.5g (10g saturated)
Protein
5.6g
Carbohydrates
39.1g (25.4g sugars)
Salt
0.6g

For 6 servings

Ingredients

  • 500g forced rhubarb
  • 100g caster sugar, plus extra for sprinkling
  • Grated zest and juice of 1 orange
  • 100g butter, softened, plus extra for greasing
  • 3 tbsp golden syrup
  • 1 vanilla pod, split and scraped
  • 2 large free-range eggs
  • Grated zest of 1 lemon
  • 100g self-raising flour
  • 50ml milk

Method

  1. Trim the ends off the rhubarb, cut into bite-size batons and set aside a few choice pieces. Combine the rest with a sprinkling of caster sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the rhubarb begins to soften. Set aside to cool.
  2. Butter a 1-litre pudding basin and place the reserved rhubarb pieces in the bottom of the basin, then drizzle over the golden syrup.
  3. In a bowl or mixer, beat the butter, sugar and vanilla together until creamy and light. Add the eggs, 1 at a time, mixing well after each addition. Beat in the lemon zest.
  4. Sift over half the flour and gently fold into the mixture. Add a little milk to loosen, then sift in the rest of the flour and fold into the mixture with the remaining milk.
  5. Spoon into the pudding basin, cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pot and pour hot water into the pot until it reaches two-thirds of the way up its sides. Cover and steam for 1½ hours. Allow the pudding to cool for about 5 minutes before turning out onto a serving plate.
  6. Serve slices with the spoonfuls of softened rhubarb and lots of custard.

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    1. Hi Sarah,
      You could of course you individual moulds for this recipe. We haven’t tested the recipe this way but think it would need less time in the oven – perhaps about 1 hour. Test to see if they are cooked by inserting a skewer into the cake and ensuring it comes out clean when they are cooked. You should still wrap them and cook them according to the method as well.

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