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.
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 2/3 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.
These can be steamed if desired. I steamed mine in a water bath and some foil on top. Unfortunately, I overfilled mine so there was a big mess, but it can be done. They will take longer to cook, almost an hour to hour and a half. You can remove the foil after a while to brown the top a little. Spray the foil with non stick spray before covering so the cake doesn't stick to the top when baking. However, the baked version is really good too and a bit faster.
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!
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