CITRUS SPONGE PUDDING WITH RHUBARB SAUCE
This lemon-lime pudding is combined with a rhubarb compote.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter four 6-ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel, and set aside.
- Make puddings: In the bowl of an electric mixer fitted with the paddle attachment, combine 2 tablespoons butter, 1/2 cup plus 1 tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in lemon and lime zests and egg yolks. Mix in flour, then lemon and lime juices and milk.
- In a medium bowl, beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups. Place cups in prepared baking pan, and fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, 30 minutes. Chill or let stand at room temperature.
- Meanwhile, make rhubarb sauce: In a small skillet, combine rhubarb, remaining 3 tablespoons sugar, and 1 tablespoon water; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates, and serve chilled or at room temperature with rhubarb sauce.
SELF SAUCING RHUBARB & CUSTARD PUDDING
A light airy vanilla sponge blanketing a layer of rhubarb in a pool of custard, complete with tips to the perfect Self Saucing Rhubarb & Custard Pudding!
Provided by Sarah James
Categories Pudding/Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat your oven to 180℃ / 160℃ fan / 350℉ / Gas Mark 4
- Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
- Melt the butter for the batter mix and leave to one side.
- Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
- Bring your milk and butter for the custard sauce to boiling point and leave to one side.
Nutrition Facts : Calories 343 kcal, Carbohydrate 71 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 316 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
STICKY RHUBARB & STRAWBERRY SPONGE PUDDING
This steamed sponge basin pudding drizzled with fruit sauce and chunky rhubarb will feed a crowd in fine fashion
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 1h37m
Number Of Ingredients 9
Steps:
- Lightly butter a 1.2-litre pudding basin. Mix the rhubarb, sugar and 2 tsp water in a small heatproof bowl. Cover with cling film and microwave on High for 1-1½ mins, until the rhubarb is just beginning to soften. (Alternatively, cook for 5 mins in a small saucepan, until the sugar has dissolved and the rhubarb softens slightly.) Drain rhubarb, reserving the juices, then mix the rhubarb with 4 tbsp of the strawberry conserve. Spoon into the pudding basin.
- Put all of the sponge ingredients in a large bowl, then beat with an electric whisk for 1 min until light and creamy. Spoon into the basin, taking care not to dislodge the rhubarb, then smooth the top.
- Lay a large sheet of greaseproof on top of a piece of foil the same size. Butter the paper, pleat in the middle and cover the pudding. Tie tightly with string under rim of basin, then trim, scrunching foil up around the paper to make it watertight. Place the pudding in a large saucepan on an upturned saucer. Pour justboiled water to halfway up the basin, cover, then steam for 1½ hrs. Check the water level every 30 mins or so and top up if you need to. To test when the pudding is ready, unwrap and insert a skewer into the sponge. It should come out clean with no trace of raw mixture.
- Just before serving, heat reserved rhubarb juices with the remaining conserve in a small saucepan or in the microwave until bubbling. Turn out the pud, drizzle the hot sauce over the top and enjoy with custard. To make ahead, leave the pud in its basin to cool, then recover and chill. Steam for 20 mins, or invert onto a heatproof plate and microwave on High for 5-10 mins to warm through.
- To make individual puddings: Heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Divide the rhubarb topping between 6 lightly greased 200ml dariole moulds, then top with the sponge mixture. Smooth over the surface and loosely cover each pudding with some buttered foil, scrunching around the sides to give the sponge room to rise. Place the puddings in a deep roasting tray and pour in boiling water from the kettle until halfway up the sides of the moulds. Bake for 25-35 mins until the sponge has risen and an inserted skewer comes out clean. Serve with the extra rhubarb and strawberry syrup.
Nutrition Facts : Calories 445 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.93 milligram of sodium
RHUBARB AND VANILLA SPONGE PUDDING
Debbie Major's simple, fruity rhubarb sponge pudding recipe is ideal for serving after a Sunday roast - with cream, of course.
Provided by Debbie Major.
Categories Crumble recipes
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the oven to 180°C/fan160°C/gas 4. Slit the vanilla pod open lengthways and scrape out the seeds with the tip of a knife into a mixing bowl (save the pod for later). Add 185g of the sugar and mix them with your fingertips, then stir in the plain flour. Wipe the rhubarb stalks clean, cut into 5cm pieces, then add to the bowl and toss to coat. Leave for 20 minutes, stirring now and then, until all the pieces of fruit are coated in sticky sugar/flour mix.
- Spoon the fruit over the base of a shallow 2 litre baking dish (the shallower the dish, the quicker the sponge will cook). It will look like quite a lot of fruit, but don't worry - it collapses during cooking. Cut the reserved vanilla pod into 4 pieces and poke them in amongst the rhubarb. Cover and bake for 15 minutes.
- For the sponge topping, beat the butter and remaining 115g sugar in a mixing bowl with a wooden spoon (or an electric mixer) for about 5 minutes until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of the self-raising flour with the second egg. Beat in the vanilla extract. Sift over the rest of the flour and a pinch of salt, then gently fold in along with the milk using a metal spoon, trying to keep the mixture as light as possible.
- Remove the dish of rhubarb from the oven, discard the vanilla pod pieces and drop small spoonfuls of the sponge mixture roughly over the top of the fruit. Don't worry about a few gaps; these will fill in as the sponge rises and cooks.
- Bake for about 35 minutes until the sponge is cooked through and crisp and brown on top. Remove the dish from the oven and leave to sit for 10 minutes. Dust the top with a little icing sugar and serve hot with cream or custard.
Nutrition Facts : Calories 319kcals, Fat 14.1g (8.1g saturated), Protein 5.3g, Carbohydrate 43.8g (27.8g sugars), Fiber 3.3g
RHUBARB SPONGE PUDDING
Provided by Jill Dupleix
Categories Milk/Cream Mixer Dairy Egg Fruit Dessert Bake Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
- Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
- Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.
RHUBARB PUDDING WITH CUSTARD SAUCE
Make and share this Rhubarb Pudding With Custard Sauce recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut fresh rhubarb into 3/4 inch pieces.
- In saucepan, combine rhubarb, sugar, orange rind and water.
- Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
- Taste and add more sugar if necessary.
- Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
- Cook stirring, over medium heat until mixture thickens and becomes clear.
- Boil gently for about 3 minutes.
- Remove from heat and stir in vanilla.
- Transfer to serving bowl.
- Let cool, cover and refrigerate.
- Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
- Stir in milk.
- Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
- Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
- Whisk yolk mixture back into hot milk mixture.
- Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
- Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
- Cover and refrigerate until needed.
- To serve, pour sauce over individual servings of rhubarb.
BURST OF CITRUS SPONGE PUDDING
As this bakes, a foamy cake layer will form on top, with an airy custardy pudding forming on the bottom. Adapted from an old issue of McCall's magazine. I haven't tried this one yet, but wanted to share it. Garnish with powdered sugar, a handful of fresh raspberries, and a few slices of orange if you like.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
- Turn oven on to 350 F and let it preheat while the water bath is still in there.
- Carefully separate eggs into whites and yolks.
- In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
- In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
- On low speed, slowly add juices and milk to the butter mixture,just until blended.
- Fold in egg whites by hand and mix very gently until no white streaks remain.
- Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
- Bake 55-60 minutes until top is puffed and lightly golden.
- Remove pan from water bath and let cool on rack.
- Dust with powdered sugar and serve warm or chilled.
CITRUS SPONGE PUDDING WITH RHUBARB SAUCE
This lemon-lime pudding is combined with a rhubarb compote.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter four 6-ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel, and set aside.
- Make puddings: In the bowl of an electric mixer fitted with the paddle attachment, combine 2 tablespoons butter, 1/2 cup plus 1 tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in lemon and lime zests and egg yolks. Mix in flour, then lemon and lime juices and milk.
- In a medium bowl, beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups. Place cups in prepared baking pan, and fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, 30 minutes. Chill or let stand at room temperature.
- Meanwhile, make rhubarb sauce: In a small skillet, combine rhubarb, remaining 3 tablespoons sugar, and 1 tablespoon water; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates, and serve chilled or at room temperature with rhubarb sauce.
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RHUBARB SPONGE PUDDING RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8Total Time 1 hr 30 minsCategory Dessert
- Preheat oven to 180C. Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs one at a time, beating well. Gently fold in the flour until you have a thick, smooth batter.
- Cut the rhubarb stalks into 2cm lengths. Peel and core the apples, then cut into small chunks. Arrange rhubarb and apple loosely in a buttered 1-litre pie or baking dish, add the orange juice and scatter with the extra caster sugar and cinnamon.
- Spoon the batter mixture on top of the fruit and bake for 50-55 minutes, until the top is golden and cakey. Serve with ice-cream.
ZINGY GINGER AND GRAPEFRUIT SPONGE PUDDING | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory DessertServings 6Total Time 55 mins
- Beat butter and sugar, add egg and dry ingredients and mix. Stir in ⅓ cup of milk, adding more if needed to form a thick, smooth batter.
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STEAMED RHUBARB & STRAWBERRY PUDDING RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine BritishCategory DessertsServings 6Total Time 1 hr 40 mins
- Place 1/3 cup sugar into a large frying pan with 2 tbs water. Stir over medium heat until sugar has dissolved. Add rhubarb and strawberries, and simmer gently for 5 minutes or until just softened. Remove from heat and cool.
- Meanwhile, beat butter and remaining sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Fold in half the flour and almond meal. Stir in milk. Fold in remaining flour and almond meal.
- Spoon a third of the fruit mixture into the pudding basin. Spoon sponge batter over fruit. Cover basin with a sheet of baking paper then a sheet of foil. Tie kitchen string around rim of basin to secure paper and foil.
GLUTEN-FREE CITRUS SPONGE PUDDING WITH RHUBARB SAUCE ...
From faithfullyglutenfree.com
Reviews 15Category DessertsServings 6Estimated Reading Time 2 mins
- Heat oven to 325 degrees F. Butter four 6 ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel and set aside.
- In an electric mixer with a paddle, combine the 2 Tbsp butter, 1/2 cup plus 1 Tbsp sugar, and salt; mix on medium speed until crumbly. Mix in the grated lemon and lime zest and the egg yolks. Mix in flour, then juices and milk.
- Beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups; place in prepared baking pan; fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, about 30 minutes. Chill or let stand.
- Meanwhile, combine rhubarb, remaining 3 Tbsp sugar, and 1 Tbsp water in a small skillet; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates and serve chilled or at room temperature with rhubarb sauce.
RHUBARB BREAD PUDDING WITH CREME ... - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 1 hr 25 minsCategory DessertCalories 380 per serving
- For the Creme Anglaise: Combine the milk, cream and vanilla in a heavy medium saucepan over medium heat. Bring milk mixture to simmer. Remove from heat.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return the custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
- For the Stewed Rhubarb: Combine rhubarb, sugar and water in a large saucepan over medium heat. Stir well to combine and stir regularly until the sugar dissolves. Reduce heat to medium-low. Simmer until rhubarb is soft and thick. (*You can simmer less if you'd like a chunkier sauce or cook more for a less chunky sauce). Remove to a bowl to cool or make ahead and refrigerate until needed.
- For the Bread Pudding: Preheat oven to 350° Slice baguette into 1/2-3/4 inch slices and set aside. Meanwhile, in a bowl, combine the eggs, sugar, cream milk and vanilla. Whisk well to combine.
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