Sticky rhubarb & strawberry sponge pudding

Sticky rhubarb & strawberry sponge pudding

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(5 ratings)

Prep: 12 mins Cook: 1 hr, 35 mins

More effort

Serves 6
This steamed sponge basin pudding drizzled with fruit sauce and chunky rhubarb will feed a crowd in fine fashion

Nutrition and extra info

Nutrition: per serving

  • kcal445
  • fat23g
  • saturates13g
  • carbs59g
  • sugars41g
  • fibre1g
  • protein5g
  • salt0.93g
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Ingredients

For the topping

  • 140g rhubarb, cut into chunky lengths

    Rhubarb

    roo-barb

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

  • 2 tsp golden caster sugar
  • 8 tbsp strawberry conserve

For the sponge

  • 140g self-raising flour
  • 140g golden caster sugar
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • ¼ tsp vanilla essence

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

Method

  1. Lightly butter a 1.2-litre pudding basin. Mix the rhubarb, sugar and 2 tsp water in a small heatproof bowl. Cover with cling film and microwave on High for 1-1½ mins, until the rhubarb is just beginning to soften. (Alternatively, cook for 5 mins in a small saucepan, until the sugar has dissolved and the rhubarb softens slightly.) Drain rhubarb, reserving the juices, then mix the rhubarb with 4 tbsp of the strawberry conserve. Spoon into the pudding basin.

  2. Put all of the sponge ingredients in a large bowl, then beat with an electric whisk for 1 min until light and creamy. Spoon into the basin, taking care not to dislodge the rhubarb, then smooth the top.

  3. Lay a large sheet of greaseproof on top of a piece of foil the same size. Butter the paper, pleat in the middle and cover the pudding. Tie tightly with string under rim of basin, then trim, scrunching foil up around the paper to make it watertight. Place the pudding in a large saucepan on an upturned saucer. Pour justboiled water to halfway up the basin, cover, then steam for 1½ hrs. Check the water level every 30 mins or so and top up if you need to. To test when the pudding is ready, unwrap and insert a skewer into the sponge. It should come out clean with no trace of raw mixture.

  4. Just before serving, heat reserved rhubarb juices with the remaining conserve in a small saucepan or in the microwave until bubbling. Turn out the pud, drizzle the hot sauce over the top and enjoy with custard. To make ahead, leave the pud in its basin to cool, then recover and chill. Steam for 20 mins, or invert onto a heatproof plate and microwave on High for 5-10 mins to warm through.

  5. To make individual puddings: Heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Divide the rhubarb topping between 6 lightly greased 200ml dariole moulds, then top with the sponge mixture. Smooth over the surface and loosely cover each pudding with some buttered foil, scrunching around the sides to give the sponge room to rise. Place the puddings in a deep roasting tray and pour in boiling water from the kettle until halfway up the sides of the moulds. Bake for 25-35 mins until the sponge has risen and an inserted skewer comes out clean. Serve with the extra rhubarb and strawberry syrup.

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Comments, questions and tips

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Comments (8)

cshobbs's picture
3.75

I also made this recipe from the magazine - the online version is definitely missing the butter in the sponge.
I successfully made it suitable for coeliacs by using Doves Farm gluten-free SR flour.

Very yummy, especially with custard!

fs08ecc's picture
2

I found that the pudding took a lot longer to cook than the recipe stated and even after extra time it was raw and stodgy in the middle. This was maybe because of the lack of butter in the recipe - if I was to try it again I would definitely add it in! Rhubarb and ginger jam seemed to work well :)

julietulip's picture
4

Mmm just made this for a very quick storecupboard treat after dinner. I didnt have rhubarb so just made it with a large dollop of raspberry jam in the base of the dariole mould. Very little preparation required, and only half an hour in the oven whilst we were eating dinner. Perfect with a tin of ambrosia custard!!!

katharyn's picture
4

I used raspberry jam as I didn't have strawberry, I think next time I would use less jam and more rhubarb. I tried it in the pressure cooker as I didn't have long enough to steam for 1 1/2 unfortunately it kept loosing pressure and didn't cook..... so I shoved it in the microwave for 7 minutes!! Big hit with the kids!

louiselewislondon's picture

I noticed there was no fat in the sponge recipe, thanks Helen for adding the amount!

helencope's picture

Has no-one noticed the "deliberate" mistake in this recipe? I checked in the magazine and there should be 140g of butter in there! I haven't tried making it without the butter but judging by the 2 reviews it turns out okay anyway - maybe it's meant to be a new low fat version!

daisydog75's picture
4

This was really easy to do, although the sponge was slightly heavy it did taste great. Would definately make again

windsor_uk's picture

I've never made a steamed pudding before this looked tempting (as I love rhubarb). It was so easy to make (the only tricky bit being covering it). It tasted amazing; although I had run out of strawberry jam, so I used raspberry jam instead and have to say it tasted better. It is something I will make again and again.

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