This recipe for a scrumptious gooey rhubarb pudding appeared in the Cook section of the Guardian today with misprints. GRRR! Somehow the milk was left out of the method and the wrong cooking time was used. Here is the recipe, as it should be made.
Rhubarb self-saucing pudding
The magic batter will turn into a lovely layer of sponge on top of a creamy, curd-like sauce with chunks of tangy rhubarb.
- 75g unsalted butter, plus extra for greasing
- 800g trimmed rhubarb, cut into 2.5cm pieces
- juice and finely grated zest of 2 oranges
- 220g caster sugar
- 3 medium eggs, separated
- 75g self-raising flour
- 200ml milk (ideally full fat)
Set the oven to 180°C/Gas 4. Lightly grease a 2-litre ovenproof dish.
Place the rhubarb in a heavy pan with the orange juice and 3 tablespoons of the sugar. Stir and simmer gently for 5–10 minutes until the fruit is partly cooked but still holds some shape, and has released lots of juice. Place a sieve or colander over a large jug. Pour in the rhubarb and juices and set aside to cool.
Beat together the butter, the remaining sugar and the orange zest. Add the egg yolks one at a time, beating after each. Gradually mix in the flour, 150ml of the reserved rhubarb juices and the milk, alternating each one and mixing well after each addition. Whisk the egg whites to soft peaks and fold into the batter.
Spread the rhubarb into the base of the prepared dish and spoon the batter on top. Bake for about 30 minutes, or until the top is firm and golden. Leave to settle for 10 minutes, then serve immediately with cold cream or ice cream.