Ingredients with Measurements:
- 500g rhubarb, trimmed and cut into 2cm pieces
- 1 tbsp grated fresh ginger
- 100g caster sugar
- 100g unsalted butter, softened
- 2 large eggs
- 100g self-raising flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
Special equipment needed:
- 8-inch square baking dish
- Hand mixer or stand mixer
Step-by-step instructions:
1. Preheat the oven to 180°C (350°F).
2. In a large bowl, mix together the rhubarb, ginger, and 50g of caster sugar. Spread the mixture evenly in the baking dish.
3. In another bowl, cream together the butter and remaining 50g of caster sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. In a separate bowl, sift together the flour, baking powder, and salt.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, until a smooth batter forms.
7. Pour the batter over the rhubarb mixture in the baking dish, spreading it evenly.
8. Bake for 35-40 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean.
9. Let the pudding cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
180°C (350°F)
Serving size:
6-8 servings
Nutritional information:
Calories: 295
Fat: 15g
Carbohydrates: 36g
Protein: 4g
Fiber: 2g
Sugar: 23g
Substitutions for ingredients:
- Rhubarb: You can substitute with strawberries or raspberries.
- Ginger: You can use ground ginger instead of fresh ginger.
- Caster sugar: You can use granulated sugar instead of caster sugar.
- Self-raising flour: You can use all-purpose flour and add 1 1/2 tsp baking powder.
Variations:
- Lemon and rhubarb pudding: Add the zest of one lemon to the batter for a zesty twist.
- Rhubarb and apple pudding: Add 2 peeled and chopped apples to the rhubarb mixture for a fruity twist.
- Rhubarb and custard pudding: Serve the pudding with custard for a classic combination.
Tips and tricks:
- Make sure to trim the rhubarb and cut it into even pieces for even cooking.
- Cream the butter and sugar until light and fluffy to ensure a light and airy pudding.
- Don't overmix the batter, as this can result in a tough pudding.
- Serve the pudding warm with ice cream or whipped cream for a delicious dessert.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and heat in the microwave for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the pudding in individual bowls, topped with a dollop of whipped cream and a sprig of fresh mint.
Garnishes:
Fresh mint leaves or a dusting of powdered sugar.
Pairings:
Vanilla ice cream or whipped cream.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the pudding is too dry, try adding a little more milk to the batter.
- If the pudding is too wet, try reducing the amount of rhubarb in the recipe.
Food safety advice:
Make sure to wash the rhubarb thoroughly before using it in the recipe.
Food history:
Rhubarb has been used in cooking for centuries, and was originally grown for its medicinal properties.
Flavor profiles:
The tartness of the rhubarb is balanced by the sweetness of the batter, with a hint of ginger for added warmth.
Serving suggestions:
Serve the pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Region: British