Tuesday, 5 April 2016

Rhubarb Orange & Custard Pudding

Rhubarb, rhubarb, rhubarb! 
It’s that glorious time of year again!

Rhubarb Orange & Custard Pudding
Recipe adapted from Sue Quinn of penandspoon.com

800g rhubarb, chopped into thumb-sized pieces
Juice and zest from 2 oranges
200g caster sugar
75g butter
3 medium eggs, separated
75g self-raising flour
200ml milk

Preheat the oven to 180C
Grease a 2-litre casserole dish
In another oven-proof dish (preferably non-metal), mix the rhubarb 

with the orange juice and 3 tablespoons of sugar.
  Stew the chopped rhubarb in the oven for 30 minutes until the the fruit is tender, 

but still holds its shape.
 Carefully, drain the juice from the fruit and set aside to cool.

 Meanwhile, beat together the butter, sugar and orange zest until light and fluffy.
Then, add the egg yolks one at a time, beating well after each addition.
Gradually mix in the flour, 150ml of the reserved rhubarb/orange juice and the milk,
alternating each one and mixing well after each addition.
Whisk the egg whites to soft peaks and fold into the batter.

Spread the rhubarb into the base of the prepared dish and spoon the batter on top.
Bake for about 30 minutes, or until the top is firm and golden.
Leave to settle for 10 minutes, then serve immediately with ice cream.


  1. We dont get that kind of rhubarb here...
    but that custard memang very tempting..
    Malaysia is panas like mad .... lost kilos over the month here at my parents..
    How are you Muna? Missed this blog ... take me hours to read hehe

    1. Hello there stranger! Welcome back. I hope you'll be blogging again soon!
      Yes, I heard about the heatwave you guys are getting in Malaysia. So sorry to hear.
      On the other hand, we can't seem to shake off the cold here.