Rhubarb steamed pudding

Rhubarb steamed pudding

A delicious classic.

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 - 25 mins

Cook time

Cook 1 hr 30 mins

Vegetarian

Vegetarian

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.

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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Latest comments and suggestions

  • Binder photo Hilders

    29 January 2008

    Hilders rated and commented on this recipe

    5 stars

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

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  • Binder photo scootercooper

    05 February 2008

    scootercooper rated and commented on this recipe

    5 stars

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

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  • Binder photo Amy's binder

    20 April 2008

    Amy's binder rated and commented on this recipe

    5 stars

    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!

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  • Binder photo 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!

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  • Binder photo Valann

    05 March 2009

    Valann commented on this recipe

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

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  • Binder photo aimps

    13 February 2011

    aimps rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Fluffy

    23 January 2012

    Fluffy rated this recipe

    4 stars

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  • Binder photo Barney

    11 April 2012

    Barney commented on this recipe

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

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  • Binder photo crumbortwo

    20 April 2012

    crumbortwo rated and commented on this recipe

    3 stars

    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.

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  • Binder photo MBSLynne

    24 June 2012

    MBSLynne commented on this recipe

    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.

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 - 25 mins

Cook time

Cook 1 hr 30 mins

Vegetarian

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
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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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