A light airy vanilla sponge blanketing a layer of rhubarb in a pool of custard, complete with tips to the perfect Self Saucing Rhubarb & Custard Pudding!
I’ve been patiently waiting for my rhubarb to be ready for picking since April, I must have a late variety. We love rhubarb here at the Kitchen Shed and seeing the first leaves starting to unfurl is a sign of things to come in the garden.
My love of an easy to make ‘as if by magic’ self saucing pudding set me wondering if I could use one of my favourite classic British flavour combinations, rhubarb and custard. Remember those rhubarb and custard boiled sweets ? So sharp, yet so sweet and creamy.
After a few trials and experimenting with quantities and methods, I finally cracked it ! A tender vanilla sponge over a layer of sharp rhubarb revealing its own pool of creamy custard beneath. I trialled the recipe in the slow cooker too (as my Chocolate Mocha Pudding works a treat in the slow cooker) but the results varied – I think the bottom heat of the slow cooker is too much for the milk and custard powder – so the jury is still out and it’s a case of watch this space.
If you haven’t made a self saucing pudding before, don’t worry if this recipe goes against how you might usually bake. Sprinkling sugar and custard powder over a batter and pouring hot milk on the top looks and sounds rather strange but be patient, it works. I’ve included a few Kitchen Shed Tips to help you on your way to making the perfect Self Saucing Rhubarb & Custard Pudding.
If your tastebuds are not keen on rhubarb or there is a rhubarb shortage – seasonal or otherwise – this recipe also works well with apples or blackberry and apple.
- 750 g rhubarb trimmed and cut into 1 cm slices
- 2 tablespoons caster sugar
- 250 g plain flour
- 3 teaspoons baking powder
- 110 g caster sugar
- 75 g butter melted and cooled
- 150 ml milk
- 1 teaspoon vanilla extract
- 3 eggs beaten
- 3 tablespoons custard powder
- 150 g caster sugar
- 300 ml milk
- 25 g butter
You will need: A 2 litre shallow baking dish
Preheat oven: 180℃ / 350℉ / Gas Mark 4
- Kitchen Shed Tip: Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
- Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
- Bring your milk and butter for the sauce to boiling point before you start the batter mix.
- Sift all the dry ingredients into a large mixing bowl.
- Add the milk, vanilla extract and beaten eggs into the cooled melted butter and whisk to combine.
- Pour onto the dry ingredients and briefly whisk until smooth. Pour the batter evenly over the rhubarb.
- Kitchen Shed Tip: The key to a perfect pudding is to handle with care and don’t over mix.
- Sift the custard powder and caster sugar together before sprinkling over the batter.
- Use the back of a tablespoon and slowly pour the hot milk and butter over your pudding.
- Kitchen Shed Tip: Pouring the hot liquid over the back of a spoon as close to the pudding as you can will prevent the liquid from falling too heavily and help keep a light sponge.
- Bake in the oven for approximately 40 minutes until the batter is set.
- Kitchen Shed Tip: Let your Self Saucing Rhubarb & Custard Pudding stand and set for at least 5 minutes before serving as this allows the sauce to thicken up.
Pin Self Saucing Rhubarb & Custard Pudding for later:
I’m entering Self Saucing Rhubarb & Custard Pudding into:
- Ren Behan’s Simple and in Season hosted this month by Elizabeth over at Elizabeth’s Kitchen Diary.
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Lucy over at Baking Queen 74.
- Cook Blog Share Linky created by Lucy over at Super Golden Bakes & hosted for the next two weeks by Angela of Patisserie Makes Perfect
- Honest Mummy’s Tasty Tuesdays, hosted this week by Steph at Misplaced Brit.
And Linking to: