Rhubarb, Orange and Ginger Steamed Pudding
Photography by Josh Griggs.
Sweetly tart rhubarb tops this spice and citrus-infused pudding and vanilla bean custard is the perfect accompaniment.
Serves: 8
INGREDIENTS
2 long stalks red rhubarb
2 tablespoons golden syrup
Pudding
175 grams butter, at room temperature
¾ cup caster sugar
finely grated zest 1 orange
1 teaspoon vanilla extract
3 eggs
1½ cups plain flour
1½ teaspoons baking powder
¼ teaspoon sea salt
1 teaspoon each ground ginger and cinnamon
¼ cup crystallised ginger, roughly chopped
½ cup milk
To serve
good-quality purchased vanilla bean custard or cream
METHOD
Butter the pudding steamer or basin and line the base with a circle of baking paper.
Cut the rhubarb into 2cm lengths and place in the base of the steamer, in two well-packed layers. Drizzle over the golden syrup.
Pudding: Beat the butter, sugar, orange zest and vanilla until pale and creamy. Beat in the eggs one at a time until well combined.
Combine the flour, baking powder, salt, spices and the chopped ginger together. Add to the butter mixture along with the milk and using a large metal spoon, gently but thoroughly fold into the batter, ensuring there are no unmixed pockets of flour.
Carefully spoon the batter over the rhubarb and smooth the top. Cover the surface of the pudding with a circle of baking paper and cover with the lid or use a double sheet of foil and secure tightly with string.
Place a clean cloth in the bottom of a large saucepan and put the pudding on top. Add enough boiling water to come halfway up the sides of the basin. Cover and simmer gently for 1½ hours, topping up with more boiling water as needed.
To serve: Remove the basin from the steamer and leave for 5 minutes. Remove the lid and paper and place a serving plate over the top.
Holding the plate and the basin, invert the pudding and remove the basin. Serve hot with a jug of custard or cream.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!