Serves 4 people (generously)
100g rhubarb, chopped into 4cm pieces
1tbsp tablespoon sugar
125g self raising flour
125g very soft butter
1 heaped tsp baking powder
1 tsp pure vanilla extract
approx. 3 tbsp milk
Butter a pudding basin.
Put the rhubarb in a saucepan with a tablespoon sugar and 100ml water, bring to the boil and simmer, covered, over a medium heat until cooked to a pulp (about 5 minutes).
Drain and allow to cool. Bring a kettle to the boil, for steaming later.
Put all the remaining ingredients into a food processor until combined (there must be no lumps in the mixture).
Add the rhubarb puree (you should have 4 – 5 tbsp) and pulse quickly until combined in the sponge batter.
If the mixture is still a little stiff, add a tablespoon of milk at a time until smooth.
Pour the boiling water from the kettle into the bottom half of the steamer (or a big pan – in which case the water needs to come half way up the pan), put it onto heat and put the mixture into the prepared basin.
At this point cover with foil, then wrap all over with foil again, so no water can get in.
When the water is boiling, lower the basin in (or set it above on the steamer).
Cook for 2 1/2 hours ensuring the water never runs dry or stops bubbling.
Serve with custard, hot or cold and enjoy!
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