Known in some circles as a self-saucing pudding, this delicious hot, creamy, spongy, gorgeous rhubarb pudding shows rhubarb at it's absolute best! There's a lovely hot spongy layer, a saucy, curdy layer, and then a base note of lovely pink Yorkshire rhubarb, all sweet and delicious, but with a kick of rhubarbness. This recipe was originally published in the Guardian.
I've made the lemon version of this (http://katespuddings.blogspot.co.uk/2014/11/hot-lemon-souffle-custard.html) for years, but thought I'd try a rhubarb version for a change. We were not disappointed! Despite being hot, the pud was hoovered up by my hungry husband and son, and the baking dish scraped until it nearly lost its glaze...
|Hot Rhubarb Custard Sponge|
1 ½ lb/750g rhubarb, washed
3oz/75g soft brown sugar
3oz/75g softened butter
6oz/150g caster sugar
grated rind of 2 oranges
3 eggs, separated
3oz/75g self-raising flour
Up to 7floz/200ml milk
Butter a 2.5 pint/2 litre ovenproof dish and preheat the oven to 180 deg C.
Chop the rhubarb and simmer it with the orange juice and brown sugar until it is soft, but hasn’t turned to mush. Pour the whole lot into a sieve and collect the beautiful tart juice while the rhubarb cools. Put the yolks, orange rind, sugar, butter and flour into a food processor and blend thoroughly. Mix 7floz/200ml of the rhubarb juice and 5 fl oz/150ml of the milk (or whatever juice you’ve got and more milk to bring the total to 12 fl oz/ 350ml), then add the mix slowly through the funnel.
Whisk the egg whites in a large bowl until firm and fold into the mixture (I usually do it the other way round as it is difficult to fold into a processor bowl!). When it is reasonably well mixed, ie, not too many egg white islands, pour into the greased dish.
Cook for about 35-45 minutes until it is risen and browned (and the top is set and spongy to the touch). Check after 20 minutes - if it is browning too quickly, put a piece of foil over the top.