Rhubarb steamed pudding
- Good Food team
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Serves 6
More effort
Prep: 20 mins - 25 mins
Cook: 1 hr and 30 mins
A star rating of 4.5 out of 5.13 ratingsRate
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A delicious classic.
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
350g fresh rhubarb
cut into 4cm lengths
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200g caster sugar
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1 tsp ground ginger
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125g unsalted butter
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few drops natural vanilla extract
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2 medium eggs
beaten
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175g self-raising flour
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Nutrition: per serving
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kcal416
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fat20g
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saturates11g
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carbs58g
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sugars35g
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fibre2g
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protein6g
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salt0.34g
low
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Method
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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.
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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.
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step 3
Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
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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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A star rating of 4.5 out of 5.13 ratings
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