Ingredients with Measurements:
- 500g rhubarb, trimmed and cut into 2cm pieces
- 100g caster sugar
- 1 tsp ground ginger
- 150g self-raising flour
- 75g unsalted butter, softened
- 75g caster sugar
- 2 medium eggs
- 1 tbsp milk
Special equipment needed:
- 1.5L ovenproof dish
- Mixing bowls
- Electric mixer or whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Place the rhubarb, 100g caster sugar, and ground ginger in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the rhubarb has softened and released its juices.
3. In a mixing bowl, cream together the softened butter and 75g caster sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Fold in the self-raising flour and milk until you have a smooth batter.
6. Spoon the rhubarb and its juices into the bottom of a 1.5L ovenproof dish.
7. Pour the batter over the rhubarb, spreading it out evenly.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden and a skewer inserted into the centre of the pudding comes out clean.
9. Serve hot, with cream or custard.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
180°C/160°C fan/gas mark 4
Serving size:
Serves 6
Nutritional information:
Per serving:
- Calories: 329
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 54g
- Sugar: 35g
- Fiber: 2g
- Protein: 5g
Substitutions for ingredients:
- Rhubarb: You can substitute the rhubarb with other fruits like apples, pears, or berries.
- Ground ginger: You can use fresh ginger instead of ground ginger. Simply grate 1-2 teaspoons of fresh ginger and add it to the rhubarb mixture.
Variations:
- Rhubarb and apple Eve's pudding: Replace half of the rhubarb with sliced apples for a delicious twist.
- Rhubarb and orange Eve's pudding: Add the zest of one orange to the batter for a citrusy flavor.
Tips and tricks:
- Make sure to trim the rhubarb and cut it into evenly sized pieces so that it cooks evenly.
- If you don't have an ovenproof dish, you can use a deep baking dish instead.
- Serve the pudding hot, straight out of the oven, for the best results.
Storage instructions:
- Store any leftover pudding in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the pudding in the microwave or oven until heated through.
Presentation ideas:
- Serve the pudding in individual bowls or ramekins for a more elegant presentation.
- Top the pudding with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Sprinkle some chopped nuts, like almonds or hazelnuts, over the top of the pudding for added texture and flavor.
Pairings:
- Serve the pudding with a cup of tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- This pudding is quite rich and filling on its own, but you could serve it with a light salad or some fresh fruit on the side.
Troubleshooting advice:
- If the pudding is browning too quickly on top, cover it with foil for the last 10-15 minutes of baking.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the raw rhubarb to avoid any contamination.
Food history:
- Eve's pudding is a traditional British dessert that dates back to the 18th century. It typically consists of a layer of stewed fruit, like apples or rhubarb, topped with a sponge cake batter.
Flavor profiles:
- This pudding has a sweet and tangy flavor from the rhubarb, with a warm and spicy kick from the ginger.
Serving suggestions:
- Serve the pudding hot, straight out of the oven, with a generous dollop of whipped cream or a scoop of vanilla ice cream.
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Region: British