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.
Recipe by Coffee and Crumpets at