Rhubarb Almond Pudding
I adore the tart flavour of rhubarb, so much so that as soon as I see it in the shops – either the forced variety which is available at the beginning of the year or the field grown from April to September – I’m keen to find a recipe to enjoy it with. This is one of those recipes which fits the bill perfectly. It’s simple and easy to throw together, even on a weekday evening, and gives instant pleasure. It’s not a particularly refined dessert; it’s quite a heavy, almost ‘stodgy’ pudding but the wonderful flavour of the rhubarb makes it an all-round pleaser. The recipe is from Donna Hay’s cookbook, ‘One Pan Perfect’ – and it absolutely is!
4 eggs
1 teaspoon vanilla extract
1 teaspoon rosewater
360ml buttermilk
1 tablespoon finely grated orange rind
300g ground almonds
2 tablespoons cornflour
165g unrefined caster sugar, plus extra
3 – 5 stalks rhubarb (depending on the size), halved and trimmed to fit the dish
1 tablespoon pure maple syrup
- Place the eggs, vanilla, rosewater, buttermilk and orange rind into a jug and whisk together.
- Place the ground almonds, cornflour and sugar into a bowl and stir. Then add the buttermilk mixture and mix to combine.
- Pour the mixture into a deep 25cm round baking dish (capacity 1.5 litres). Top with the rhubarb then brush well with the maple syrup and sprinkle with a little extra sugar.
- Bake in a preheated oven, 180’c fan, for 40 minutes or until firm and the rhubarb is soft. Serve with double cream or fresh custard!
Menu Mistress 