Rhubarb and lemon pudding

Diana Henry / 19 February 2016

A refreshing spring pudding of lemon and rhubarb baked in a rich and creamy batter.

Cooking time

1 1/2 hours

Serves

2



Ingredients

  • 500g chopped rhubarb
  • 200g sugar
  • 75g self-raising flour
  • 3 egg yolks
  • 150ml milk
  • 150ml cream
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 pinch cream of tartar

Method

Preheat the oven to 170°C/340°F/gas mark 3.

Lay the chopped rhubarb in an oven-proof dish with 75g of the sugar and 3 tbsp water.

Cover with foil and bake uncovered for 25 minutes, then set aside to cool.

Turn the oven up to 180°C/350°F/gas mark 4.

Beat 3 egg yolks with the remaining 125g of sugar until pale and light. Add the grated zest of 2 lemons and the juice of one.

Fold in the self-raising flour then stir in the cream and milk.

Beat the egg whites with a pinch of cream of tartar until stiff, then fold into the batter.

Using a slotted spoon lift the cooled rhubarb into a buttered baking-dish, pour the batter on top and set in a roasting-tin.

Pour boiling water to come halfway up the sides and bake for one hour. 

Allow to cool, sift icing sugar over the top and serve.

Visit our dessert recipe page for more delicious puddings and desserts.

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