28 lines
1 KiB
Markdown
28 lines
1 KiB
Markdown
# Steamed Rhubarb Sponge
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Recipe yields 24 portions
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### Ingredients
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* 1 kilograms rhubarb, cut into 1cm pieces
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* 100 grams sugar
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* 1 pieces vanilla pods, split
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* 600 grams unsalted butter
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* 500 grams caster sugar
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* 12 pieces eggs
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* 600 grams self-raising flour
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* salt
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### Directions
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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.
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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.
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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.
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To serve, pour over a little of the warmed syrup and serve with Crème Anglaise.
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### Meta
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tags: Puddings and Desserts
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