Zesty Rhubarb and Lemon Pudding

Zesty Rhubarb and Lemon Pudding

Zesty Rhubarb and Lemon Pudding


  • 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


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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