Citrus Sponge Pudding With Rhubarb Sauce Recipes

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SELF SAUCING RHUBARB & CUSTARD PUDDING



Self Saucing Rhubarb & Custard Pudding image

A light airy vanilla sponge blanketing a layer of rhubarb in a pool of custard, complete with tips to the perfect Self Saucing Rhubarb & Custard Pudding!

Provided by Sarah James

Categories     Pudding/Dessert

Time 55m

Number Of Ingredients 13

750 g rhubarb trimmed and cut into 1 cm slices
2 tbs caster sugar
250 g plain flour
3 tsp baking powder
110 g caster sugar
75 g salted butter
150 ml milk
1 tsp vanilla extract
3 eggs beaten
3 tbs custard powder
150 g caster sugar
300 ml milk
25 g butter

Steps:

  • Preheat your oven to 180℃ / 160℃ fan / 350℉ / Gas Mark 4
  • Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
  • Melt the butter for the batter mix and leave to one side.
  • Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
  • Bring your milk and butter for the custard sauce to boiling point and leave to one side.

Nutrition Facts : Calories 343 kcal, Carbohydrate 71 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 316 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving

BURST OF CITRUS SPONGE PUDDING



Burst of Citrus Sponge Pudding image

As this bakes, a foamy cake layer will form on top, with an airy custardy pudding forming on the bottom. Adapted from an old issue of McCall's magazine. I haven't tried this one yet, but wanted to share it. Garnish with powdered sugar, a handful of fresh raspberries, and a few slices of orange if you like.

Provided by HeatherFeather

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

4 large eggs, at room temperature
1 1/2 cups granulated sugar
1/2 cup sweet unsalted butter, softened
1/3 cup unsifted all-purpose flour
1 1/4 teaspoons freshly grated lemons, zest of
1 1/4 teaspoons freshly grated orange zest
1/3 cup fresh lemon juice
3 tablespoons fresh orange juice
2 cups milk
powdered sugar, for dusting

Steps:

  • Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
  • Turn oven on to 350 F and let it preheat while the water bath is still in there.
  • Carefully separate eggs into whites and yolks.
  • In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
  • In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
  • On low speed, slowly add juices and milk to the butter mixture,just until blended.
  • Fold in egg whites by hand and mix very gently until no white streaks remain.
  • Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
  • Bake 55-60 minutes until top is puffed and lightly golden.
  • Remove pan from water bath and let cool on rack.
  • Dust with powdered sugar and serve warm or chilled.

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GLUTEN-FREE CITRUS SPONGE PUDDING WITH RHUBARB SAUCE
Instructions. Heat oven to 325 degrees F. Butter four 6 ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel and set aside.
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  • Heat oven to 325 degrees F. Butter four 6 ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel and set aside.
  • In an electric mixer with a paddle, combine the 2 Tbsp butter, 1/2 cup plus 1 Tbsp sugar, and salt; mix on medium speed until crumbly. Mix in the grated lemon and lime zest and the egg yolks. Mix in flour, then juices and milk.
  • Beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups; place in prepared baking pan; fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, about 30 minutes. Chill or let stand.
  • Meanwhile, combine rhubarb, remaining 3 Tbsp sugar, and 1 Tbsp water in a small skillet; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates and serve chilled or at room temperature with rhubarb sauce.

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