Rhubarb and lemon pudding

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.

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