Sunday, 22 March 2009

Steamed rhubarb pudding


There are few textures lighter than a steamed sponge pudding and I am rather partial to it. As Spring seems to be finally upon us the opportunities for steamed puds are dwindling therefore I had to sneak this one in before it was too late!

This photo shows the light, open texture of a steamed sponge:


What I liked about this recipe was that it uses the rhubarb in two ways: some is steamed with the sponge and the rest is lightly stewed to serve with the pud. It created a rather colourful dish.


The pinkness of forced rhubarb always pleases me – it’s such a strong and happy colour.


I tried to keep the lightly stewed rhubarb a little tarter than I normally would in order that it contrasted with the sweet sponge and custard. It was a really nice combination as the acidity cut through the sweetness.


Ingredients:
For the rhubarb:
500g forced rhubarb
Caster sugar, according to taste

For the pudding:
3 tablespoons golden syrup
100g unsalted butter
100g caster sugar
2 teaspoons vanilla extract
2 eggs
100g self raising flour
50ml milk

How to make:

- Start by stewing the rhubarb: cut the rhubarb into small chunks and place in a large pan over a low-medium heat.
- Add about 4 tablespoons of sugar and stir. It will take a few minutes for the rhubarb to start collapsing.
- When the rhubarb is soft, but not totally collapsed remove about 5-6 tablespoons of chunks and put to one side.
- Taste the remaining rhubarb and add sugar according to your taste.
- After approximately 10 minutes the rhubarb will be soft and partially collapsed. Remove from the heat and put to one side. I like it with a few chunks left in it.
- Now prepare the pudding: grease a 1.5 litre pudding basin with butter.
- Place the chunks you removed from the stewed rhubarb into the bottom of the basin and cover with the golden syrup.
- Beat together the butter and sugar until soft and fluffy.
- Beat in the eggs, vanilla and self raising flour.
- Beat in the milk.
- Spoon the batter into the basin carefully, so as not to dislodge the rhubarb. The basin will not be full as the pudding needs room to rise.
- In your steamer, ensure that you have enough boiling water to come halfway up the basin. I used a steamer basket, so my sponge didn’t sit in the water. Both ways work just as well.
- Cover the top of the basin with a centrally pleated piece of baking paper, and another of foil.
- Secure with string and steam for approximately 1 ½ hours. A little more won’t cause any harm.
- Remove the foil and paper and run a knife around the edge of the pudding before turning out.
- Turn the pudding out onto a lipped plate, in order to ensure that you don’t lose any of the juices.
- In a saucepan gently warm the stewed rhubarb.
- Serve the pudding straight away with hot custard and the stewed rhubarb.
- Bask in glory at the wonderful thing you have made.
- Eat.

11 comments:

Elyse said...

I adore steamed puddings. There's something so wonderful about the texture. You should make puddings all year round--not just in winter!! This looks so darn yummy!

Sam said...

Steamed puddings are fantastic I just never get round to making them, something to do with the hours of cooking time!

I love rhubarb though and this pudding looks delicious especially with that custard!

Margaret said...

I love a steamed pudding. The forced rhubarb looks fabulous, just wish it wasn't so expensive.

A_and_N said...

I've never tried steamed pudding before...this looks great. I will use the method/technique to make something similar in case I am not able to find a Rhubarb.

Lisa said...

Crusading One, I have frozen rhubarb that I've been itching to use for more than just a fruit spread; do you think this pudding will turn out okay if I use it?

I love rhubarb. And steamed puddings. Yum. :)

The Caked Crusader said...

Hi Lisa

I see no reason at all why your (defrosted) frozen rhubarb wouldn't work.

Happy steaming!

Rhiannon said...

yay for rhubarb! I always love this time of year :D
xxx

silverpebble said...

I'm in love again. Rhubarb, steamed pud, delicious fat-based something to pour on it? Yespleasethankyou! Pud genius.

Leslie said...

Your cake looks lovely! Have you ever considered doing a step-by-step on steamed puddings? I live in the US and have heard of them, but would have no idea how to make one. Do you need special equipment? Do have lots of rhubarb that should be coming up shortly though!

The Caked Crusader said...

Great idea Leslie. Next time I make a steamed pud I will photograph each step for you.

Maria♥ said...

You can't beat steamed puddings, especially the kind served with custard!! This rhubarb pudding looks really yummy.

Maria
x