Strawberry Rhubarb Pudding

strawberry rhubarb pudding1

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?

my tiny kitchen

my tiny kitchen

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.

strawberry rhubarb pudding

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.

strawberry rhubarb puddingpudding

Strawberry Rhubarb Pudding

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
  1. Preheat the oven to 350℉/180℃
  2. 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!
  3. In each ramekin, place a teaspoon of jam and 2 tablespoons of rhubarb curd.
  4. Put aside on baking sheet and make the pudding batter.
  5. In bowl, sift together the flour, baking powder and salt.
  6. In a bowl of a mixer or using a hand mixer, cream the butter and sugar together till pale and fluffy.
  7. Add the eggs one at a time, ensuring each egg is mixed in well.
  8. Add the vanilla
  9. Add half of the flour and then half of the milk, blend well.
  10. Add the remaining flour and then the milk.
  11. The batter should be a dropping consistency now.
  12. Fill the ramekins ⅔ of the way. Ensure room to rise.
  13. Bake for 30-40 minutes until golden brown on top.
  14. Check with a toothpick to see if centre is done.
  15. Cool on a rack but serve warm
  16. Run a knife around the outer edge of the pudding, invert onto a plate.
  17. 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.

strawberry rhubarb pudding

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. 

The hydrangea pom pom tree has turned white; so beautiful.

The hydrangea pom pom tree has turned white; so beautiful.

Have a great rest of the week and a a wonderful weekend!

  1. There are few things that I hate more than moving house – we’re about to go through the whole schemozzle soon too and I feel your pain. I do have a “will not compromise” list for the as-yet-not-found new place, which includes a big, well-equipped kitchen, with an oven that seals properly (unlike my current big, but poorly equipped kitchen with non-sealing oven). I absolutely covet your hydrangea, it is just stunning!
    Jas @absolutelyjas recently posted..Hi, I’m Jasmin and I Eat BugsMy Profile

    • I had a “will not compromise list” too…guess what? I had to compromise… grrr. Once again I had to give up the kitchen for more living space. Thanks for stopping by Jas!

  2. Your pom pom tree is amazing. I don’t think I’ve ever seen anything like it. I love rhubarb too. Yes, moving is stressful! It’s a very difficult time and it does take a while for everything to find its place. We moved in March and I only recently realised that a lot of my clothes were stolen in the move. Unbelievable. It took me a while to work it out because they were all winter clothes or sportswear so as it was Autumn and as I wasn’t exercising I didn’t know for a few months. And we still have boxes to unpack and we’ve been here three months. I do hope you can get your kitchen sorted. I don’t have enough drawers for all the utensils so my husband screwed hooks under the above-bench cupboards to I can hang them up instead – space saver! xx
    Hotly Spiced recently posted..Preserved Lemons and…The Misery of JoggingMy Profile

    • Thanks Charlie! I had not seen anything like this until I moved to Colorado. We don’t have them in Texas and the first spring it bloomed I was in love. Its always sad to see them die off though and then you just have a green bush/tree.

  3. You have a wonderful blog. I’m glad I found it. I shall come back and browse when I have more time, so I have bookmarked it. The pudding looks delicious and the presentation is awesome. Thanks for stopping by my blog and have a wonderful day!

  4. Hi Nazneen – your kitchen is large compared to mine too… what I would give for such a space! I have quite a narrow passage-style kitchen at the moment. It’s ok… I get by, but I would like more space for storage, that’s for sure!

    Your puds looks delightful… I never considered rhubarb curd before. What a wonderful idea. We’re getting a lot of rhubarb in the stores these days, I’ll have to try it!

    • Thanks Charles, I know that for some my kitchen appears large! I have worked in tiny kitchens too and much prefer the large ones with some room to move and enough counter space.

    • Thank you Peachy! I am quite stressed but it’s not so bad now, last Thursday it was just awful.

    • The light in this house is amazing! That’s one good thing I guess 🙂 but you are right, we’re never satisfied!

  5. That is a rather small kitchen. I’ve cooked in smaller – less than half the counter space you have, if you can believe it – but you really need to be organized to make it work. Anyway, really nice pudding. We don’t make pudding much, and should – this looks terrific. Hope things are going as well as they can – moving is such a hassle, I know.
    john@kitchenriffs recently posted..Wedding CookiesMy Profile

    • That’s it John, I have to be organised and I should be ok. I have cooked in smaller too but I didn’t like it! I always have to sacrifice my kitchen for the living areas and bedrooms *sigh* My budget doesn’t allow me for a 10,000 sq ft home!

  6. Puddings are my favorite and this one sounds awesome. I saw some rhubarb at the grocery store just last week. Hope there will still be some next time I go.

    I hope you get to rest some between moving and unpacking. Take care.
    Lail | With A Spin recently posted..Tangy Shrimp & Mango SaladMy Profile

    • Thanks Lail and thank you for your sweet email! I really appreciate the happy thoughts and they are making all this bearable. I will email soon xx

  7. The pudding looks just beautiful.. so moist and delicious. I hope you guys settle down soon in your new home and don’t worry about the tiny kitchen, you will get used to it.
    Balvinder recently posted..Mango Salad DressingMy Profile

    • Thanks Balvinedr! I know it will work out, it’s just the thought right now is overwhelming!

  8. I love the mix of strawberry and rhubarb. Steamed puddings were always my dread at school but I think that’s because they had suet in and were dense and heavy. These look like a real treat and I must get down to that rhubarb curd. I sympathise about not enough space, but I think I’d have a problem how ever big my kitchen was. I hope you’re all very happy in your new home. GG
    glamorous glutton recently posted..Parmesan Polenta FriesMy Profile

    • Thanks GG! I hope to move into my own home next time. I feel like such a nomad some times, I have moved all my life, countries, cities, homes…I don’t know if I can stay in one place.

      My school puddings were great and my favourite dessert at school, those and the treacle tarts…yum. I don’t think they used suet in ours and I think they baked theirs. It used to come out in a a huge pudding shape bowl but they couldn’t have steamed that thing! xx