Self Saucing Rhubarb & Custard Pudding

Sharing is caring!

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!

My love of an easy to make ‘as if by magic’ self saucing pudding set me wondering. What if I could incorporate 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 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.

It makes a delicious alternative to a rhubarb crumble and you don’t have to make any custard.

If you haven’t made a self saucing pudding before and this recipe goes against how you might usually bake, don’t worry. 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 tips to help you make the best rhubarb and 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.

What Do I Need ?

This recipe is perfect for when you’ve got plenty of rhubarb growing. The rest of the ingredients are pantry and fridge staples.

Sponge Batter Ingredients

• Plain flour or all purpose flour
• Baking powder
• Caster sugar or superfine sugar if you’re in the US.
• Butter – I used salted butter but you can use unsalted, just add half a teaspoon of salt to the mix.
• Milk – I used full fat milk.
• Vanilla extract
• Eggs – I used medium eggs. If you’re in the US use large eggs (egg size categories vary from country to country)

Custard Sauce Ingredients

• Custard powder – I used Bird’s Original Custard Powder
• Caster sugar
• Milk
• Butter

How To Make Rhubarb Pudding

Firstly, melt the butter for the batter mix and leave to one side.

Arrange the sliced rhubarb over the base of a large well greased baking dish (I used a shallow 2 litre / 8 cup dish). Sprinkle with sugar.
Bring your milk and butter for the custard sauce to boiling point before you start the batter mix.

To make the batter mix, sift all the dry ingredients into a large mixing bowl.
Whisk the milk, vanilla extract and beaten eggs into the cooled melted butter. Pour onto the dry ingredients and briefly whisk until smooth.
Pour the batter evenly over the rhubarb.

To make the custard sprinkle the custard powder and caster sugar over the batter.

Slowly pour the hot milk and butter over the back of a tablespoon onto your pudding.

Bake in the oven for approximately 35 to 40 minutes until the batter is set.

Tips For The Best Self Saucing Pudding

• Baking dish – Use a 2 litre (8 cup) capacity baking dish that has been well greased with butter. This helps prevent the pudding from burning or catching.
• The key to a perfect pudding is to handle with care and don’t over mix.
• Making the custard – to ensure even distribution of the custard and caster sugar, sieve them together in a bowl and mix before sprinkling over the top of the pudding batter.
• 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.
• Don’t over bake – it’s important not to over bake the pudding as you don’t want the custard to dry out and disappear! Once the top of the rhubarb pudding is cooked to the touch, it’s ready.
• Let your pudding stand and set for at least 5 minutes before serving as this allows the sauce to thicken up.

How To Serve

Self Saucing Rhubarb and Custard Pudding is best served freshly baked. It’s an all in one pudding so you can take it the table just as it is and serve.

How To Store And Reheat

If you do have any leftovers – you can keep it in the fridge for up to three days. I wouldn’t recommend reheating in the oven as the custard will dry out. Pop a serving in a bowl and microwave for about 20 seconds.

If You Like This Recipe…
…You Might Also Like:

• Hot Cross Bun Bread and Butter Pudding
• Self Saucing Chocolate Malteser Mug Cake
• Self Saucing Mocha Pudding
• Blackberry and Apple Pudding

Pin Self Saucing Rhubarb & Custard Pudding For Later

 

I’m linking to:

• 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.