Hot Rhubarb Custard Sponge
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...
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| 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.
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