Save to your scrapbook
Rhubarb & marmalade sponge puddings
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g rhubarb, cut into 2cm lengths
180g caster sugar
100g butter, at room temperature, plus extra for greasing
4 tbsp marmalade
2 British Blacktail Medium Free Range Eggs, lightly beaten
1/2 orange, zest
100g self-raising flour
2 tbsp whole milk (optional)
1. Preheat the oven to 200ºC, gas mark 6. Toss the rhubarb with 2 tbsp of the sugar. Generously butter 6x200ml pudding moulds or ovenproof ramekins. Put 2 tsps of the marmalade into the bottom of each mould. Divide the rhubarb between them.
2. Beat the butter and remaining sugar together until pale and fluffy. Add the eggs, a little at a time, beating continuously. Add the orange zest, stop beating and fold in the flour. Add a little milk if you need it to get the batter to dropping consistency.
3. Spoon the batter on top of the rhubarb. Cover each pudding thoroughly with a buttered piece of foil. Put into a roasting tin, adding enough boiling water to come halfway up the sides of the pudding moulds. Carefully transfer to the oven. Bake for 40 minutes. You can test if they’re done by pushing a skewer through the foil top of one of the puddings – it should come out clean.
4. Remove the foil, run a fine bladed knife between the inside of the moulds and the edge of the puddings. Invert each one onto a plate and give the pudding a good shake. The puddings should slide out. Serve with cream or warm custard, if liked.
Typical values per serving:
This recipe was first published in March 2020.