Pigs Bum
From danadooley 15 years agoIngredients
- 125g self raising flour (approx 5 ozs) shopping list
- 125g butter (approx 5 ozs) shopping list
- 125g sugar (approx 5 ozs) shopping list
- 100g rhubarb, roughly chopped (approx 4 ozs) shopping list
- 2 eggs shopping list
- 4 scant tbsp milk (3 tbs if using oz measurements) shopping list
- 1.5 tsp baking powder shopping list
- 2 tsp vanilla extract shopping list
- Extra 2 tbs sugar for simmering rhubarb shopping list
How to make it
- 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.
Rhubarb stem
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The Rating
Reviewed by 9 people-
Yes... this is too much!!! Different and delicious!
berry in Myrtle Beach loved it -
Oh yes, I love Rhubarb!! got my 5
shirleyoma in Cove loved it -
Very clever and different, m'dear. Great post - thanks so much!
lunasea in Orlando loved it
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