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Claire Macdonald's Baked Rhubarb and Orange Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

One fab pudding amongst many in Claire Macdonald's More Seasonal Cooking.....rhubarb in an orange sauce with a sponge topping, sounds heavy but it isn't...

One fab pudding amongst many in Claire Macdonald's More Seasonal Cooking.....rhubarb in an orange sauce with a sponge topping, sounds heavy but it isn't...

Ingredients

Serves: 5

Metric Cups
  • 750 grams rhubarb
  • 75 grams soft brown sugar
  • 75 grams butter (softened)
  • 250 grams caster sugar
  • 1 lemon (juice and grated rind)
  • 2 oranges (grated rind)
  • 5 eggs (separated)
  • 50 grams flour
  • 300 millilitres milk
  • 26½ ounces rhubarb
  • 2⅔ ounces soft brown sugar
  • 2⅔ ounces butter (softened)
  • 8⅚ ounces superfine sugar
  • 1 lemon (juice and grated rind)
  • 2 oranges (grated rind)
  • 5 eggs (separated)
  • 1¾ ounces flour
  • 11 fluid ounce milk

Method

Claire Macdonald's Baked Rhubarb and Orange Pudding is a community recipe submitted by jane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash and roughly chop the rhubarb.
  • Put in an ovenproof dish with the soft brown sugar and bake in a moderate oven 350F, 180C or Gas Mark4 for 20 minutes or until tender (JT note: I cooked it a lot longer than this to get it tender).
  • Leave in the ovenproof dish and set aside to cool.
  • Beat the butter in a bowl, gradually adding the caster sugar. Beat until the mixture is pale and fluffy. Beat in the grated lemon and orange rinds, and then the lemon juice.
  • Beat the 5 yolks into the butter and sugar mixture one by one. Don't worry if the mixture curdles at this stage, it won't affect the end result. Sieve the flour and beat it in, and lastly add the milk.
  • Whisk the egg whites until they are very stiff, With a metal spoon, fold the whisked whites quickly and thoroughly into the pudding mixture.
  • Pour over the rhubarb in the ovenproof dish. Stand the dish in a roasting tin half-filled with hot water.
  • Bake in a moderate oven as above for 40 to 45 minutes until the pudding is golden brown and firm to the touch.
  • Wash and roughly chop the rhubarb.
  • Put in an ovenproof dish with the soft brown sugar and bake in a moderate oven 350F, 180C or Gas Mark4 for 20 minutes or until tender (JT note: I cooked it a lot longer than this to get it tender).
  • Leave in the ovenproof dish and set aside to cool.
  • Beat the butter in a bowl, gradually adding the superfine sugar. Beat until the mixture is pale and fluffy. Beat in the grated lemon and orange rinds, and then the lemon juice.
  • Beat the 5 yolks into the butter and sugar mixture one by one. Don't worry if the mixture curdles at this stage, it won't affect the end result. Sieve the flour and beat it in, and lastly add the milk.
  • Whisk the egg whites until they are very stiff, With a metal spoon, fold the whisked whites quickly and thoroughly into the pudding mixture.
  • Pour over the rhubarb in the ovenproof dish. Stand the dish in a roasting tin half-filled with hot water.
  • Bake in a moderate oven as above for 40 to 45 minutes until the pudding is golden brown and firm to the touch.
  • Tell us what you think