Hi friends!! I am still busy moving in to the new place but I scheduled this post to keep you all company while I was gone :). Truthfully, it would be all of you keeping me company because when my phone chimes to notify me of a comment, I am so going to jump on it!
I can guarantee that I am not in a good mood right about now, and really tired and probably frustrated because I don’t know where to stuff the rest of my million pieces of kitchen utensils and gadgets. Did I mention my kitchen is small?
Complaining aside, let me tell you about these delicious strawberry rhubarb puddings I made a few weeks ago to use up the last bit of my rhubarb curd. It is still very much rhubarb season and I try use as much as I can.
One of my favourite British desserts are the various steamed puddings: jam, chocolate and treacle; my absolute favourite. I don’t steam my puddings because they take a while on the stove and I always need the stove top for something else. I usually like to bake mine, and the texture is a little different between a steamed and a baked pudding, but hardly noticeable in my book.
Since I had a jar of rhubarb curd still left, I thought a strawberry jam pudding with a bit of added curd would be quite delicious. I was right. It was a hit and the husband and the children polished them off with no problem.
These individual puddings would be great with any flavoured curd or jam, and of course, treacle. A generous drizzle of custard wouldn’t go amiss either.
Serves: 7-8 depending on ramekin size
- 1½ cups/227g plain/all purpose flour
- 1 cup/227g caster sugar/granulated superfine sugar
- 2 sticks/227g butter, softened
- 4 large eggs, room temp
- 2 teaspoons baking powder
- ½ cup/118ml milk
- ½ teaspoon/2ml salt
- 1 teaspoon/5ml vanilla
- 7 heaping teaspoons of organic strawberry jam
- 14 tablespoons rhubarb curd plus extra for spooning on top
- Preheat the oven to 350℉/180℃
- Grease 7 or 8 ramekins with non stick spray (I have 6oz ramekins and you can get 7 or 8 out of this size) I made 6 but overfilled mine way too much and made a mess!
- In each ramekin, place a teaspoon of jam and 2 tablespoons of rhubarb curd.
- Put aside on baking sheet and make the pudding batter.
- In bowl, sift together the flour, baking powder and salt.
- In a bowl of a mixer or using a hand mixer, cream the butter and sugar together till pale and fluffy.
- Add the eggs one at a time, ensuring each egg is mixed in well.
- Add the vanilla
- Add half of the flour and then half of the milk, blend well.
- Add the remaining flour and then the milk.
- The batter should be a dropping consistency now.
- Fill the ramekins ⅔ of the way. Ensure room to rise.
- Bake for 30-40 minutes until golden brown on top.
- Check with a toothpick to see if centre is done.
- Cool on a rack but serve warm
- Run a knife around the outer edge of the pudding, invert onto a plate.
- Spoon some extra curd over the top before serving.
I hope you are all having a great week. You already know what kind of a week I am having! I hope you can try these puddings while we still have some rhubarb. I hope to get cooking and posting again soon.
Have a great rest of the week and a a wonderful weekend!