Sticky rhubarb & strawberry sponge pudding

Name: Sticky rhubarb & strawberry sponge pudding
Prep time: 1 h 37 min
Cook time: 1 h 37 min
Total time: 1 h 37 min
Yield: 6
Cuisine: Global
Ingredients: 140 grams rhubarb, cut into chunky lengths; 2 teaspoons golden caster sugar; 8 Tbsps strawberry conserve; 140 grams self-raising flour; 140 grams golden caster sugar; 1 teaspoon baking powder; 2 eggs; 3 Tbsps milk; 0 teaspoons vanilla essence

Sticky rhubarb & strawberry sponge pudding takes approximately 1 hour and 37 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 215 calories, 5g of protein, and 2g of fat per serving. This recipe serves 6. Mother's Day will be even more special with this recipe. If you have golden caster sugar, eggs, milk, and a few other ingredients on hand, you can make it. It works well as a dessert. If you like this recipe, you might also like recipes such as Rhubarb Sponge Pudding, Rhubarb Strawberry Pudding Cake, and Awesome Rhubarb-Strawberry Pudding.

Instructions

Lightly butter a 1.2-litre pudding basin.

Ingredients you will need

Butter

Mix the rhubarb, sugar and 2 tsp water in a small heatproof bowl. Cover with cling film and microwave on High for 1-1 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.)

Ingredients you will need

Rhubarb

Sugar

Water

Equipment you will use

Microwave

Sauce Pan

Bowl

Drain rhubarb, reserving the juices, then mix the rhubarb with 4 tbsp of the strawberry conserve. Spoon into the pudding basin.

Ingredients you will need

Strawberries

Rhubarb

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.

Ingredients you will need

Rhubarb

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Butter

Equipment you will use

Aluminum Foil

Place the pudding in a large saucepan on an upturned saucer.

Equipment you will use

Sauce Pan

Pour justboiled water to halfway up the basin, cover, then steam for 1 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.

Ingredients you will need

Water

Equipment you will use

Skewers

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.

Ingredients you will need

Hot Sauce

Custard

Rhubarb

Equipment you will use

Microwave

Sauce Pan

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.

Ingredients you will need

Rhubarb

Equipment you will use

Aluminum Foil

Oven

Place the puddings in a deep roasting tray and pour in boiling water from the kettle until halfway up the sides of the moulds.

Ingredients you will need

Water

Bake for 25-35 mins until the sponge has risen and an inserted skewer comes out clean.

Equipment you will use

Oven

Skewers

Serve with the extra rhubarb and strawberry syrup.

Ingredients you will need

Strawberries

Rhubarb

Syrup

Equipment

Ingredients

Servings:

140grams

rhubarb, cut into chunky lengths 2teaspoons

golden caster sugar 8Tbsps

strawberry conserve 140grams

self-raising flour 140grams

golden caster sugar 1teaspoon

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.