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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