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Dorset Window Pudding

Our recipe

Half way between a cake and a pudding this recipe is best made with fresh local rhubarb.

Customer rating: Cake Cake Cake Cake Cake 2 customer reviews

Servings

Ingredients

200 g	Rhubarb
50 g	Butter
50 g	Demerara Sugar
1	Egg
75 g	Self Raising White Flour or
75 g	Self Raising Wholemeal Flour or
75 g	Gluten Free Self Raising Flour
2 tbsps	Milk

Method

Wash the rhubarb and cut into 3cm/1” pieces.
Put the rhubarb into an oiled 22cm/9” round oven dish.
In a bowl cream together the butter and sugar until light & fluffy.
Mix in the egg.
Stir in flour and milk.
Spread the mixture over rhubarb.
Bake in a pre-heated oven for 40/45 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
40/45mins at 180°C, fan assisted 160°C, 350°F, Gas 4

Dietary status:
Without Nuts, Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

2 Reviews
5 stars: 2
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

Cake Cake Cake Cake Cake

Share your thoughts with other customers:

By Miss Angela Lee

08 Apr 2013 | 19:39 BST

Rating: Cake Cake Cake Cake Cake

I originally found a version of this pudding on a packet of Doves Farm Wessex Flour - the recipe still called for 1 egg but had double the amount of the rest of the ingredients, plus used just the 150g of Wessex flour. The result was extremely tasty. I've now also tried this version above, however doubling the amounts (to cater for more people) and can say it's equally as good....and ideal if you cant get the Wessex Flour.

By Miss Denise Adolphe

25 Apr 2011 | 21:04 BST

Rating: Cake Cake Cake Cake Cake

This is just yummy and very easy to make, however you need to double the amount of rhubarb so use 400 grams instead of 200.