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Baked sticky rhubarb pudding recipe

Baked sticky rhubarb pudding recipe



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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Rhubarb desserts

This baked rhubarb pudding has a lovely bottom layer of sticky rhubarb, topped with an ever so moist sponge. The topping is what makes this baked pudding a little different, but it's essential to achieve the lovely stickiness! Top with half a teaspoon of ground cinnamon for a nice aromatic touch, and serve with custard or cream.


London, England, UK

660 people made this

IngredientsServes: 9

  • 370g diced fresh or frozen rhubarb
  • 125g plain flour
  • 150g caster sugar
  • 80ml milk
  • 45g butter, melted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • Topping
  • 200g sugar
  • 1 tablespoon cornflour (if needed)
  • 225ml boiling water

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat the oven to 180 C / Gas 4.
  2. Place rhubarb in a buttered 20cm square tin. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be thick). Spread over rhubarb.
  3. For topping, combine sugar and cornflour. Sprinkle over sponge mixture. Pour water over all; do not stir. Bake for 55-65 minutes or until pudding tests done.

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Reviews & ratingsAverage global rating:(40)

Reviews in English (38)

A great recipe! Thank you for posting it. Like many busy ladies, I probably go into auto-crumble mode when wanting a hot fruit dessert, but this was different with its outer crunchy 'skin' above the topping. I have only made it once so far but it is definitely on my 'to do again' list of recipes. I followed the recipe's quantities and it made 6 good portions. I may reduce the sugar slightly next time as we like the acidic tartness of rhubarb. An excellent recipe and I suggest you try it.-01 May 2012

mmmmm! Great recipe! Very easy to make, gorgeous flavour! I recommend serving with Ice Cream! However, we only managed to make it serve 5 people compared to the 9 it supposedly managed.. but then we do like big servings-13 May 2012

We loved the rhubarb sponge because it was tasty.And I made it with my daddy. Whilst we were making itwe added some ginger in it. and we had it withsome ice-cream.-16 Jun 2013


Baked sticky rhubarb pudding

This baked rhubarb pudding has a lovely bottom layer of sticky rhubarb, topped with an ever so moist sponge. The topping is what makes this baked pudding a little different, but its essential to achieve the lovely stickiness! Top with half a teaspoon of ground cinnamon for a nice aromatic touch, and serve with custard or cream.

  • 370g diced fresh or frozen rhubarb
  • 125g plain flour
  • 150g caster sugar
  • 80ml milk
  • 45g butter, melted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 200g sugar
  • 1 tablespoon cornflour (if needed)
  • 225ml boiling water

    Preheat the oven to 180 C / Gas 4. Place rhubarb in a buttered 20cm square tin. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be thick). Spread over rhubarb. For topping, combine sugar and cornflour. Sprinkle over sponge mixture. Pour water over all do not stir. Bake for 55-65 minutes or until pudding tests done.


Baked Sticky Rhubarb Pudding

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So, I’m sharing some veggie-packed comfort food recipes Baked Sticky Rhubarb Pudding to get us through the coldest month of the year. I find that the most enjoyable way to eat , Happy Cooking friends

Baked Sticky Rhubarb Pudding

Looking for quick comfort food recipes? These incredibly delicious Baked Sticky Rhubarb Pudding

A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food.

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Cook's Notes

Any glass or metal baking pan, square or round (or deep dish pie plate) around the 8 to 9-inch size will work here. Be sure to look for something not too shallow, to avoid bubble-overs.

Feeding a crowd? Double the recipe and bake it up in a 9x13-inch baking pan.

If starting with frozen (or partially frozen) rhubarb, add 5-10 extra minutes of baking time.

Be sure to bake this one by place your baking pan on a baking sheet, particularly for pans with shorter sides, just to catch any bubble overs.


Baked Sticky Pudding Recipe

Spoil mom this Mother’s Day (Sunday, 10 May) with some heart-healthy treats and desserts from Pharma Dynamics’ Cooking from the Heart cookbook.

The Cooking from the Heart cookbooks contain more than 100 recipes that have been developed for Pharma Dynamics by well-known healthy food consultant, Heleen Meyer and dietitians from the Heart and Stroke Foundation. They are all easy to make, affordable and consist of essential ingredients, which make them ideal for cooking during the lockdown.

Try these delicious heart-healthy treats that’s sure to warm mom’s heart this Sunday:

Baked Sticky Pudding Recipe

Most baked puddings are very sweet. The combination of buttermilk and ginger makes this an interesting variation of a well-loved favourite.

Ingredients

  • 1 cup (250 ml) cake flour
  • ½ cup (125 ml) sugar
  • ½ tsp (2,5 ml) ground ginger
  • 3 tbsp (45 ml) sunflower oil
  • 2 eggs, beaten
  • ½ cup (125 ml) low-fat or fat-free milk
  • ½ cup (125 ml) buttermilk
  • 1 tsp (5 ml) bicarbonate of soda
  • 2 tbsp (30 ml) apricot jam
  • 1 tbsp (15 ml) white grape vinegar Syrup
  • ½ cup (125 ml) water
  • ½ cup (125 ml) apple juice
  • ¼ cup (60 ml) sugar
  • ½ tsp (2,5 ml) vanilla essence
  1. Preheat oven to 180 °C. Combine the flour, sugar and ginger in a large mixing bowl.
  2. Mix oil, eggs, milk and buttermilk and stir in the bicarb until dissolved.
  3. Mix in the jam and vinegar. Gradually stir liquid into the flour mixture until a smooth batter forms, with no lumps.
  4. Pour the batter into an oven dish and bake for 35 minutes or until golden brown.
  5. Syrup: Meanwhile place all the syrup ingredients in a small pot. Bring to the boil and simmer for 10-15 minutes or until syrupy.
  6. Prick the warm pudding with a fork and pour the warm syrup over. Allow the pudding to absorb the syrup. The pudding will sink quite a bit as it absorbs the syrup. Serve warm with fresh fruit of your choice like pears or bananas.
  1. Soak ¼ cup chopped dates in hot water. Add with the vinegar to the batter.
  2. Chocolate pudding: Substitute 2 tbsp of the flour with cocoa.

Go to www.cookingfromtheheart.co.za to download your favourite Cooking from the Heart recipes – free of charge!

For more tips on heart-healthy cooking during the lockdown, follow Cooking from the Heart author, Heleen Meyer on Facebook!

The Cooking from the Heart initiative forms part of Pharma Dynamics’ overall wellness campaign, to promote healthy eating among the South African public in a practical, affordable and tasty way.


Preheat the oven to 375 degrees F. Grease a 9x13 baking dish.

Sift together the flour, baking powder, sugar, and salt and place in a bowl.

Stir the milk and rhubarb into the flour mixture until just combined. Pour the batter into the prepared baking dish.

In a saucepan, bring the water to a boil over medium-high heat. Remove from the heat. Stir in the brown sugar, butter, and vanilla and mix until the sugar dissolves. Gently pour the sauce over the rhubarb batter in the baking dish.

Cover the baking dish with foil and place in the oven. Bake at 375 degrees F for 40 minutes or until the pudding is set. Remove from the oven. Serve warm or chilled.


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Puddings

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Recipe Summary

  • 8 slices bread without crusts, toasted and cubed
  • 1 ½ cups milk
  • ¼ cup butter or margarine
  • 5 eggs
  • 1 ¼ cups white sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups diced rhubarb
  • ¼ cup chopped walnuts

Preheat the oven to 325 degrees F (165 degrees C).

Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.

Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.

This recipe appeared in Allrecipes Magazine as "Blueberry Bread Pudding," and used blueberries instead of rhubarb.


Sticky rhubarb & strawberry sponge pudding

Lightly butter a 1.2-litre pudding basin. Mix the rhubarb, sugar and 2 tsp water in a small heatproof bowl. Cover with cling film and microwave on High for 1-1½ mins, until the rhubarb is just beginning to soften. (Alternatively, cook for 5 mins in a small saucepan, until the sugar has dissolved and the rhubarb softens slightly.) Drain rhubarb, reserving the juices, then mix the rhubarb with 4 tbsp of the strawberry conserve. Spoon into the pudding basin.

Put all of the sponge ingredients in a large bowl, then beat with an electric whisk for 1 min until light and creamy. Spoon into the basin, taking care not to dislodge the rhubarb, then smooth the top.

Lay a large sheet of greaseproof on top of a piece of foil the same size. Butter the paper, pleat in the middle and cover the pudding. Tie tightly with string under rim of basin, then trim, scrunching foil up around the paper to make it watertight. Place the pudding in a large saucepan on an upturned saucer. Pour justboiled water to halfway up the basin, cover, then steam for 1½ hrs. Check the water level every 30 mins or so and top up if you need to. To test when the pudding is ready, unwrap and insert a skewer into the sponge. It should come out clean with no trace of raw mixture.

Just before serving, heat reserved rhubarb juices with the remaining conserve in a small saucepan or in the microwave until bubbling. Turn out the pud, drizzle the hot sauce over the top and enjoy with custard. To make ahead, leave the pud in its basin to cool, then recover and chill. Steam for 20 mins, or invertonto a heatproof plate and microwave on High for 5-10 mins to warm through.

To make individual puddings: Heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Divide the rhubarbtopping between 6 lightly greased 200ml dariole moulds, then top with the sponge mixture. Smooth over the surface and loosely cover each pudding with some buttered foil, scrunching around the sides to give the sponge room to rise. Place the puddings in a deep roasting tray and pour in boiling water from the kettle until halfway up the sides of the moulds. Bake for 25-35 mins until the sponge has risen and an inserted skewer comes out clean. Serve with the extra rhubarb and strawberry syrup.