Zesty Rhubarb and Lemon Pudding

Zesty Rhubarb and Lemon Pudding

Zesty 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
  • 1 pinch of ground ginger

Method

Preheat the oven to 170°C.

Lay the chopped rhubarb in a baking dish with 75g of the sugar and 3 tbsp water. Cover with foil and bake for 25 minutes, then set aside.

Turn the oven up to 180°C.

Beat 3 egg yolks with the remaining 125g of sugar until pale and light. Add the lemon zest and juice.

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.

Lift the cooled rhubarb into a buttered baking dish, pour the mixture 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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Vivre Le Rêve
Welcome to Vivre Le Rêve, an online lifestyle magazine for all those who are or who want to be living the dream! I’m Rose, the lifestyle editor here at Vivre Le Rêve.