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Rhubarb steamed pudding

Rhubarb steamed pudding

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Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • More effort
  • Serves 6

A delicious classic.

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal416
fat20g
saturates11g
carbs58g
sugars35g
fibre2g
protein6g
low insalt0.34g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.

  • STEP 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.

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

Rating: 5 out of 5.9 ratings
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