Rhubarb Pudding

Name: Rhubarb Pudding
Ingredients: 1/4 lb rhubarb, chopped; 4 tbsp butter, softened; 3/4 cup sugar; 2 tsp finely grated orange zest; 4 None large eggs, separated; 1/3 cup self-rising flour; 1 cup milk; 1/4 cup orange juice; None None powdered sugar, for dusting; None None cream, to serve

10 ingredients

3 steps

Ingredients

1/4 lb rhubarb, chopped
4 tbsp butter, softened
3/4 cup sugar
2 tsp finely grated orange zest
4 None large eggs, separated
1/3 cup self-rising flour
1 cup milk
1/4 cup orange juice
None None powdered sugar, for dusting
None None cream, to serve

Directions

1

Preheat oven to 350°F. Lightly grease 6 ovenproof dishes (10 oz each). Divide rhubarb evenly between dishes.
2

Using an electric mixer, cream the butter, half the sugar and zest together until light and fluffy. Beat in the egg yolks and flour. Gradually beat in the milk and orange juice until well combined. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until thick and glossy. Gently fold into the milk mixture. Pour evenly into the dishes with the rhubarb.
3

Place the dishes in a large roasting pan and pour in boiling water until the dishes are half immersed. Bake for 30-35 mins until tops are just firm and golden. Dust with powdered sugar and serve with cream.