1 KiB
1 KiB
Steamed Rhubarb Sponge
Recipe yields 24 portions
Ingredients
- 1 kilograms rhubarb, cut into 1cm pieces
- 100 grams sugar
- 1 pieces vanilla pods, split
- 600 grams unsalted butter
- 500 grams caster sugar
- 12 pieces eggs
- 600 grams self-raising flour
- salt
Directions
Seal the rhubarb, sugar and vanilla pod in a vacuum pack bag and allow to macerate overnight. Cook in a water bath at 64°C for 20-30 minutes, until cooked but still firm. Strain off the liquid and reduce to make a light syrup.
To make the sponge, cream the butter and sugar together until pale and fluffy. Gradually whisk in the eggs, then fold in the flour and salt to form a soft but not runny batter.
Spoon 30g cooked rhubarb and 90g sponge mix into lined dariol moulds. Cover with a parchment and tin foil lid. Steam for 45-60 minutes, until a knife inserted in the centre of a pudding comes out clean.
To serve, pour over a little of the warmed syrup and serve with Crème Anglaise.
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tags: Puddings and Desserts