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A light airy vanilla sponge blanketing a layer of rhubarb in its own pool of custard, complete with Kitchen Sheds Tips to the perfect self saucing pud!

Self Saucing Rhubarb & Custard Pudding

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!
4.92 from 37 votes
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Course: Pudding/Dessert
Cuisine: British
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 343kcal
Author: Sarah James

Equipment

  • 2 litre (8 cup) shallow baking dish

Ingredients


Rhubarb Sponge:

  • 750 g rhubarb trimmed and cut into 1 cm slices
  • 2 tbs caster sugar
  • 250 g plain flour
  • 3 tsp baking powder
  • 110 g caster sugar
  • 75 g salted butter
  • 150 ml milk
  • 1 tsp vanilla extract
  • 3 eggs beaten


Custard Sauce:

  • 3 tbs custard powder
  • 150 g caster sugar
  • 300 ml milk
  • 25 g butter
Metric - US Customary

Instructions

  • Preheat your oven to 180℃ / 160℃ fan / 350℉ / Gas Mark 4
  • Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
  • Melt the butter for the batter mix and leave to one side.
  • Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
  • Bring your milk and butter for the custard sauce to boiling point and leave to one side.

Sponge Batter

  • 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.

Custard Sauce

  • Sift the custard powder and caster sugar together before sprinkling 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.
  • Let your pudding stand and set for at least 5 minutes before serving as this allows the sauce to thicken up.

Notes

  1. 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.
  2. The key to a perfect pudding is to handle with care and don't over mix.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Nutrition information is approximate and meant as a guideline only.
Calories: 343kcal | Carbohydrates: 71g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 316mg | Potassium: 435mg | Fiber: 3g | Sugar: 40g | Vitamin A: 600IU | Vitamin C: 8mg | Calcium: 262mg | Iron: 2mg