Saturday, 16 July 2011

Baked Rhubarb Pudding

I must admit this is the first time ever I've used rhubarb- to date I've found this vegetable an alien and intimidatingly English ingredient, with its odd giant celery-like appearance, strange pink/green hue and the fact that it's a vegetable yet used mainly for dessert. Thank goodness my friends Donat and Olivia brought a delicious tray of this to a party one day, for there came my introduction to how utterly tasty and flavoursome it can be.

Rhubarb- not so scary anymore

Based on a recipe from Delicious magazine, this summery dessert balances tartness and sweetness to perfection, combining chunks of rhubarb cooked in sugar until syrupy and soft with a light fluffy sponge and a gooey bit in between where the two meet. English pudding at its best.

Baked Rhubarb Pudding
Serves 6-8

Stir together 400g rhubarb, chopped into chunks, 100g sugar and a
bit of water in a deep casserole dish.

Bake at 170 C fan assisted (or 190C without) for 25 mins until tender.

Drain the liquid (which should be a delicious pink rhubarb syrup) into a separate
bowl and reserve for later. Let the chunks cool, and using your finger spread a
bit of butter around the sides of the casserole dish.

Lower the oven temperature to 160 C fan assisted (or 180C without).

Whisk together on high speed until pale and thick:
3 egg yolks
150g sugar

Whisk in:
Grated zest of 1 lemon
75g self-raising flour, sifted
Pinch of salt

Stir in:
150ml semi-skimmed milk
150ml single cream

In a separate clean and dry bowl, whisk together 3 egg whites with a pinch of cream of tartar until stiff.

Fold into the batter until a well combined foamy mix.

Pour the batter over the rhubarb chunks, place the entire casserole dish into a larger roasting pan and pour boiling water into the roasting pan until halfway up the sides of the dish to form a bain-marie. Bake at 160C fan-assisted for 40 mins until golden and the centre of the sponge is firm to touch.


Serve warm or cold, with a generous drizzle of rhubarb syrup.

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