Rhubarb steamed pudding

Rhubarb steamed pudding

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(7 ratings)

Prep: 20 mins - 25 mins Cook: 1 hr, 30 mins

More effort

Serves 6
A delicious classic.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal416
  • fat20g
  • saturates11g
  • carbs58g
  • sugars35g
  • fibre2g
  • protein6g
  • salt0.34g
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Ingredients

  • 350g fresh rhubarb, cut into 4cm lengths
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 200g caster sugar
  • 1 tsp ground ginger
  • 125g unsalted butter
  • few drops natural vanilla extract
  • 2 medium eggs, beaten
  • 175g self-raising flour

Method

  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.

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Comments (9)

mbslynne's picture

I would really appreciate imperial measures in all the recipes. All my scales, measures etc are in imperial and I prefer it. I know a lot of other people feel the same way. it's a nuisance to find a good recipe and then to have to mess about 'translating' it before you can actually start.
I will put grated orange peel in this instead of ginger.
I'm going to use 2 eggs as I had the same problem as others with the 2.5cm eggs.
Not sure how people are going to do it for winter evenings though. No rhubarb about then.

Crumbortwo's picture
3

As others have said, this reminds me of my childhood. The sponge was lovely but for me, the flavour of the rhubarb was overpowered by the ginger. I appreciate lots of recipes blend these two ingredients together, but I eat rhubarb for the flavour of rhubarb, not ginger. I will cook this again but will leave out the ginger.

cliffe's picture

What's a 2.5 cm medium egg? Do you mean 2 medium eggs or 2 and a half medium eggs?

aimps_t's picture
5

First time I've made a steamed pudding and it was a sound success. I made 6 individual puddings and it only took about 35mins to steam. I used 2 eggs as per the other recipe and it turned out fine.

I was worried that there was too much sugar in the recipe but you can still taste the tartness of the rhubarb. The ground ginger adds a nice warmth to the pudding. After this success I'm going to start making my own flavour combinations!

danjoe89's picture

Is it possible to microwave this pudding rather than using the steaming method?

amybcuk's picture
5

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

amybcuk's picture
5

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!

scooter's picture
5

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

suehildersley's picture
5

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

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