Rhubarb steamed pudding

Rhubarb steamed pudding

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(4 ratings)

Prep: 20 mins - 25 mins Cook: 1 hr, 30 mins

More effort

Serves 6
Top a steamed pud with sweetly tart rhubarb - it'll become a firm favorite. Vegetarian, too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal416
  • fat20g
  • saturates11g
  • carbs58g
  • sugars35g
  • fibre2g
  • protein6g
  • salt0.34g


  • 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.

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Comments, questions and tips

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4th Jun, 2016
Delicious. The ginger was a really nice touch. I served this with homemade custard and it went down a treat
29th Jul, 2012
Absolutely gorgeous! My first attempt at a steamed pudding so I was really nervous turning it out, but perfect! It tastes great too! Will definitely make it again.
16th Apr, 2012
Made this again and it was so lush I can't understand why I havene't made it since 2008!! Served it with icecream this time... I think maybe custard is better.
3rd Jul, 2010
Not sure what I did wrong but it completely collapsed but it did taste nice.
10th May, 2010
Did this recipe for the first time yesterday. It was lovely - would not change a thing. I would highly recommend it. Great for all the family.
12th Jan, 2008
3rd May, 2015
After cooking the rhubarb, I was left with a lot of liquid in the saucepan. I wasn't sure whether to include this in the basin. I chose not to, and the pudding was good, but I wondered whether it should have been more "saucy"? Do other people discard liquid or add it to basin?
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