Rhubarb steamed pudding

Rhubarb steamed pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(8 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
Save to My Good Food
Please sign in or register to save recipes.


  • 350g fresh rhubarb, cut into 4cm lengths



    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th May, 2019
Straightforward and tasty recipe. I substituted the flour for GF flour and added some xantham gum to keep the sponge spongey. It worked a treat. I also didn’t have medium eggs so used the large I had . The result was really good. It’s a matter of personal taste naturally but I feel that the sponge could do with less sugar. I think any tart-ish fruit would work very well so will give gooseberries or raspberries a go another time.
24th Jun, 2012
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.
20th Apr, 2012
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.
11th Apr, 2012
What's a 2.5 cm medium egg? Do you mean 2 medium eggs or 2 and a half medium eggs?
13th Feb, 2011
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!
5th Mar, 2009
Is it possible to microwave this pudding rather than using the steaming method?
20th Apr, 2008
Oh, I've just seen this same recipe on here but it says 2 medium eggs so that's probably better!
20th Apr, 2008
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!
5th Feb, 2008
just like my mums sue you are so right perfect for a wintery evening this is what i would call comfort food
29th Jan, 2008
What a gorgeous pudding! Perfect on a wintery evening. Will make this again...soon!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?