Rhubarb Dorset Window Pudding
45-50 minutes
1 pudding
Nuts
Vegetarian
About this recipe:
Half way between a cake and a pudding, this family favourite is an ideal bake throughout the rhubarb season. Serve cold sliced with a cup of coffee or serve warm with cream.
Equipment:
18 x 28cm/7 x 11” ovenproof dish and mixing bowl
Ingredients:
75g butter
100g caster sugar
1 egg
100g Doves Farm Organic Self Raising White Flour
3 tbsp milk
300g rhubarb
1 tbsp demerara sugar
butter, for dish
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub a little butter around the inside of an 18 x 28cm/7 x 11” ovenproof dish.
- Chop the butter into small cubes.
- Put the butter cubes and caster sugar into a mixing bowl and beat until light and fluffy.
- Break the egg into the mixing bowl and beat well.
- Add the flour and milk and stir until combined.
- Tip the mixture into the dish and smooth the top.
- Wash, dry and slice the rhubarb into 3cm/1¼” lengths.
- Distribute the rhubarb pieces across the sponge, gently pressing them in.
- Sprinkle the demerara sugar over the top.
- Bake for 45-50 minutes.
Shop This Recipe:
Leave a review?
Leave a Reply
YOU MAY ALSO LIKE
Wow! Really delicious, really easy!
Jane
Reviewing: Rhubarb Dorset Window Pudding
Nice Recipe
Andres
Reviewing: Rhubarb Dorset Window Pudding
Really easy and quick to make, delicious. Had an unwaxed orange so grated the orange zest into the butter and sugar mixture. Orange and rhubarb is a great combination. Will definitely make again
Liz Mcbreen
Reviewing: Rhubarb Dorset Window Pudding
Made this last week and though I have been cooking and baking for my family for 50 years my husband declared this the BEST dessert with rhubarb that he'd ever had and had to stop himself having a second helping!! Custard, cream or ice cream - it never failed to please.
Theresa O'Brien
Reviewing: Rhubarb Dorset Window Pudding
What is there not to like about this pudding. Easy to make and delicious when its made. So scrummy that you could eat it all in one sitting. Will definitely make more of this. Thanks for a great recipe for using the rhubarb.
Chris
Reviewing: Rhubarb Dorset Window Pudding
This was so easy to make. Took longer to cook than the recipe, but ovens vary I guess. Would say it's more of a pudding than a cake. Served it with cream for the GF and custard for the rest. Empty bowls all round
Yve Middleton
Reviewing: Rhubarb Dorset Window Pudding
This is my absolute favourite cake! Its delicious and so easy to make! Everyone who tried this cake loved it!
natalia giers
Reviewing: Rhubarb Dorset Window Pudding
This pudding is light, fluffy and delicious. I added a sprinkle of sugar over the rhubarb before coating the batter over as I couldn’t believe it was going to be sweet enough without it but it probably would have been fine. A more refined alternative to crumble. Definitely one of my staples now.
Deborah
Reviewing: Rhubarb Dorset Window Pudding
This recipe is basically a fruit sponge pudding, with the fruit mixed though rather than as a layer at the bottom, and is a good way of using up some of that surplus rhubarb in your garden. Makes a change from plain stewed. I followed the recipe pretty exactly, and it was quick and easy to make (only make sure the butter is softened). Nice to eat; the tartness of the rhubarb certainly comes through. I only had plain yogurt in, so had it with that, but the extra sweetness of custard would make a much better combination. I would definitely make this again.
Katie
Reviewing: Rhubarb Dorset Window Pudding