Rhubarb steamed pudding

Recipe uploaded by

Good Food

3 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. 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.
2. 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.
3. Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
4. 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, salt 0.34 g

Latest comments and suggestions

• Sue

  29 January 2008

  Sue rated and commented on this recipe

  

  What a gorgeous pudding! Perfect on a wintery evening. Will make this again...soon!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• scootercooper

  05 February 2008

  scootercooper rated and commented on this recipe

  

  just like my mums sue you are so right perfect for a wintery evening this is what i would call comfort food

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amy's binder

  20 April 2008

  Amy's binder rated and commented on this recipe

  

  Delicious! Bit confused about the egg quantities but I used 2 and a half medium eggs and it turned out fine. I also didn't have a saucepan big enough to fit my pudding bowl in and then cover wit a lid, but it worked ok, took a bit longer that's all. Was scrumptious with custard!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amy's binder

  20 April 2008

  Amy's binder commented on this recipe

  Oh, I've just seen this same recipe on here but it says 2 medium eggs so that's probably better!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3322/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 350g fresh rhubarb , cut into 4cm lengths
• 200g caster sugar
• 1 tsp ground ginger
• 125g unsalted butter
• few drops natural vanilla extract
• 2.5 cm medium eggs , beaten
• 175g self-raising flour

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 25 mins

Cook min 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
• 2.5 cm medium eggs , beaten
• 175g self-raising flour

Per serving

416 kcalories, protein 6g, carbohydrate 58g, fat 20 g, saturated fat 11g, fibre 2g, salt 0.34 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.