Rhubarb steamed pudding
Top a steamed pud with sweetly tart rhubarb - it'll become a firm favorite. Vegetarian, too
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 25 mins
Cook 1 hr 30 mins
Vegetarian
- Cook the rhubarb with 75g/2¾oz of the sugar and the ginger over a gentle heat for 2-3 mins until just starting to soften. Remove from heat.
- Grease a 900ml pudding basin. Put butter and remaining sugar in a bowl and cream together. Stir in vanilla extract, then beat in eggs, a little at a time. Sift in flour and carefully fold into the mixture.
- Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
- Butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string. Place in a pan half filled with simmering water. Cover and cook for 1½ hrs, checking regularly that the pan does not boil dry. Remove cover, invert the pudding onto a plate, then carefully lift off the pudding basin. Serve with crème fraîche or single cream.
Per serving
416 kcalories, protein 6g, carbohydrate 58g, fat 20 g, saturated fat 11g, fibre 2g, sugar 35g, salt 0.34 g
Recipe from Good Food magazine, Vegetarian Christmas 2006.
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http://www.bbcgoodfood.com/recipes/3157/
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Ingredients
- 350g fresh rhubarb , cut into 4cm lengths
- 200g caster sugar
- 1 tsp ground ginger
- 125g unsalted butter
- few drops natural vanilla extract
- 2 medium eggs , beaten
- 175g self-raising flour
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7
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 25 mins
Cook 1 hr 30 mins
Vegetarian
Ingredients
- 350g fresh rhubarb , cut into 4cm lengths
- 200g caster sugar
- 1 tsp ground ginger
- 125g unsalted butter
- few drops natural vanilla extract
- 2 medium eggs , beaten
- 175g self-raising flour
Per serving
416 kcalories, protein 6g, carbohydrate 58g, fat 20 g, saturated fat 11g, fibre 2g, sugar 35g, salt 0.34 g
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12 January 2008
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