My Eve and Ruby Pudding!
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I recently bought a huge bag of home grown rhubarb at a Church fete and I’ve been thinking of delicious things I can make with it. Firstly I chopped a good few sticks up to freeze for future bakes but I still have lots left and so tonight I thought I would combine the rhubarb with one of my favourites, Eves Pudding and it was scrummy!
Ingredients:
2 eggs
120g self raising flour
120g butter softened
120g sugar (granulated or caster) plus a little extra for the fruit
Few drops of vanilla essence
3 or 4 chunky rhubarb sticks
2 Pink Lady apples
2 eggs
120g self raising flour
120g butter softened
120g sugar (granulated or caster) plus a little extra for the fruit
Few drops of vanilla essence
3 or 4 chunky rhubarb sticks
2 Pink Lady apples
I always use the same recipe for my sponge as I do my vanilla cupcakes and start by weighing the eggs and then do the same weight in sugar, flour and butter. When I got the ingredients out of the cupboard I suddenly realised I’d run out of caster sugar and braved granulated instead which I found worked very well.
Preheat the oven to 170C (if you have a fan oven and slightly higher if it’s not). Start by creaming the butter and the sugar until it’s pale and then slowly add the egg. I always add a little flour each time to stop it curdling and try not to over mix it. When the egg is all in I added the flour and a splash of milk with the vanilla essence in. Normally I would have carefully sieved and folded the flour in but I was cooking a stir fry at the same time so I literally bunged it all in and hoped for the best.
I deliberately made the sponge mix before chopping the fruit so it didn’t brown. I like my fruit to be a bit chunky so I quickly chopped it up and put it in a 9 inch round cake tin with a sprinkling of sugar on top. You’ll need to carefully spread the sponge over the top so it doesn’t all mix up and be sure to get it right to the edges so no fruit juice escapes to make the top soggy.
Now I know not everyone likes their fruit to have a bit of bite and if you don’t you could just give it 5 or 10 mins in the oven before putting the sponge on top.
Pop it in the oven for about 25 minutes but keep an eye on it and when you think it’s ready just pop your finger on top and see if the sponge bounces back. The skewer test will be a tough one as you’ll probably hit the fruit and it won’t come out clean anyway.
When I took the pudding out of the oven I made sure to let it rest for a good 15 minutes or so which meant it cut really easily and the hot fruit didn’t strip a layer of skin off the kids mouths. I served it with a good helping of vanilla ice cream and everyone asked for seconds. #MumWin
Preheat the oven to 170C (if you have a fan oven and slightly higher if it’s not). Start by creaming the butter and the sugar until it’s pale and then slowly add the egg. I always add a little flour each time to stop it curdling and try not to over mix it. When the egg is all in I added the flour and a splash of milk with the vanilla essence in. Normally I would have carefully sieved and folded the flour in but I was cooking a stir fry at the same time so I literally bunged it all in and hoped for the best.
I deliberately made the sponge mix before chopping the fruit so it didn’t brown. I like my fruit to be a bit chunky so I quickly chopped it up and put it in a 9 inch round cake tin with a sprinkling of sugar on top. You’ll need to carefully spread the sponge over the top so it doesn’t all mix up and be sure to get it right to the edges so no fruit juice escapes to make the top soggy.
Now I know not everyone likes their fruit to have a bit of bite and if you don’t you could just give it 5 or 10 mins in the oven before putting the sponge on top.
Pop it in the oven for about 25 minutes but keep an eye on it and when you think it’s ready just pop your finger on top and see if the sponge bounces back. The skewer test will be a tough one as you’ll probably hit the fruit and it won’t come out clean anyway.
When I took the pudding out of the oven I made sure to let it rest for a good 15 minutes or so which meant it cut really easily and the hot fruit didn’t strip a layer of skin off the kids mouths. I served it with a good helping of vanilla ice cream and everyone asked for seconds. #MumWin
As always, I feel I should do some sort of disclaimer and say that I am by no means a professional and can’t be held responsible if you get distracted with Facebook or Love Island and burn the kids pudding. Also please note that everyone’s oven is different and times will vary.
Happy baking!!!
