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 STEAMED PUDDING
A delicious classic.
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 1h55m
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
- 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.
Nutrition Facts : Calories 416 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.34 milligram of sodium
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 PUDDING
A cobbler-like consistency.
Provided by MAP
Categories Desserts Custards and Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
- Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
- Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 52.1 g, Cholesterol 18.9 mg, Fat 1.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 60.2 mg, Sugar 42.6 g
RHUBARB PUDDING DESSERT
Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 268 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 147mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
BASIC SPONGE PUDDING
This is a good stand-by, where you can ring the changes with the variations, really you can use whatever you have on hand. The measurements are in ounces for dry ingredients. It can also be steamed in a well buttered dish covered with grease proof paper and aluminium foil, stand in a pan of boiling water to reach 3/4 up the side of the basin, and steam for 1 1/2 hrs. This is from my well used, dog-eared book, Good Meals On A Small Budget.
Provided by Angela Sara
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven Gas 4/355F degrees.
- Well butter 2 1/2 to 3 inch deep pie dish.
- Cream together the butter or margarine and sugar.
- Add eggs one at a time with a little flour until smooth.
- Add remaining flour, baking powder (if used) and salt, beating well.
- Add the milk, and beat again.
- Pour mixture into dish and smooth the top.
- Bake for 40 to 50 minutes until well risen and brown.
- Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
- Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
- Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
- Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
- Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
- flour, sieving it with the flour.
- Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
- Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.
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RHUBARB SPONGE PUDDING RECIPE | BON APPéTIT
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5/5 (1)Servings 8
- 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 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.
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