Recipe

Pigs Bum Recipe

Add Step-by-Step Photos	Danadooley / All my dishes 3 months, 2 weeks ago Well, what did you expect after "Gator Tongue" ? grin I first read about this in Nigel Slater's memoirs of his childhood. The dessert is so called because the upturned pudding is pink and looks very much like a pig's bottom. I've been pestering my... More Prep:20m Cook:120m Servings:8	Danadooley
	british institutional dessert pudding sweet english nigel slater rhubarb steamed sponge cake

Rhubarb stem

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Ingredients

125g self raising flour (approx 5 ozs)

125g butter (approx 5 ozs)

125g sugar (approx 5 ozs)

100g rhubarb, roughly chopped (approx 4 ozs)

2 eggs

4 scant tbsp milk (3 tbs if using oz measurements)

1.5 tsp baking powder

2 tsp vanilla extract

Extra 2 tbs sugar for simmering rhubarb

Directions

Butter a pudding basin very well and boil a large pot of water. (large enough to comfortably accomodate the basin.)

Simmer rhubarb with 2 tbs sugar and 100ml of water, covered, over medium heat until soft and pulpy. Mash with a potato ricer and let it cool.

Put all the other ingredients, minus milk into a food processor or a bowl and stand cake mixer and mix until very smoothly combined.

Add the rhubarb puree and pulse or whisk quickly till combined with the batter. Do not overmix. Add the milk and pulse or whisk only till incorporated. Turn the batter into the basin. Cover securely with kitchen foil.

Put basin into boiling pot . The boiling water should come about half way up the basin..

Steam for approx 2 hours, topping up with boiling water if the water level drops too low. When a skewer comes out clean from the centre of the pudding, it's done.

Remove from pot, cool before serving with rhubarb jam or pouring custard.

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Comments

jett2whit 3 months, 2 weeks ago said:
OH MY GOODNESS!!! You are too much!

berry 3 months, 2 weeks ago said:
Yes... this is too much!!! Different and delicious!

shirleyoma 3 months, 2 weeks ago said:
Oh yes, I love Rhubarb!! got my 5

catbot79 3 months, 2 weeks ago said:
Looks tangy and tasty. What do you have in store for us next? :)

wolfpackjack 3 months, 2 weeks ago said:
Thanks Dana, I'll have to give this a try. Rhubarb is always an interesting food to me. I think this may help me overcome some early childhood phobias... lol... thanks again dave

lunasea 3 months, 2 weeks ago said:
Very clever and different, m'dear. Great post - thanks so much!

waterlily 3 months, 2 weeks ago said:
Cute cute cute! I'll have to horrify my family be telling them that I'm going to serve them a pig's butt for dessert!

arstielady 3 months, 1 week ago said:
Ahhhh Danadooly you're going to force me to convert the grams. Oooo, so not nice :)

danadooley 3 months, 1 week ago said:
Ah, prettylady ;) what's a little effort, for the love of food? lol Forgive me, as accustomed as you are to lbs and ozs, I am equally accustomed to gms and kgs. What are we to do? *grin* It's those inconvenient differences that make the world that much more interesting now isn't it? Now let's see here according to my 'research' ;) roughly, 1 oz = 28 gm and 1 lb = 454 gm. So gm weight/28 = oz weight and kg weight converted to gms/454 = lb weight. Happy converting!

neena51 3 months, 1 week ago said:
I love rhubarb!! I'm gonna tell hubby he's getting pigs bum for dinner!!! lol Got my 5!!!!

cakelady 3 months, 1 week ago said:
You just have the greatest names for your recipes! This one looks really fun to make. I have to brush up on my metric system and try this one....when I can find some rhubarb. Looks great. Can't wait to try it!:)

danadooley 3 months, 1 week ago said:
Cakelady I'd love to take credit for this one but Pig's Bum is part of the great British culinary tradition. I didn't name or create this recipe, just brought it to your attention cos I thought it was so adorable lol I have not tried this recipe as rhubarb is rather elusive over here. The picture was taken from the internet. I hope someone will try this and let me know the outcome. Thanks :)

lor 3 months, 1 week ago said:
You are tooooo much!!! This imaginative recipe looks like something my Mother would have thought up! I LOVE it! Cheers!!!

zena824 3 months, 1 week ago said:
This is so cute.....Your a big teaser!!!!

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Alterations

danadooley 3 months, 1 week ago said:
I've translated this recipe into American ;) Sorry to have caused a headache for all you lovely people. Hope I'm forgiven now *grin*

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