Rhubarb Self-Saucing Pudding
Self-saucing puddings are magical: what goes in to the oven as a dish full of batter transforms into a golden-topped sponge with a deliciously gooey bottom. With suitable substitutions, this recipe can be gluten-free, non-dairy, and with potentially no sugar. The recipe is adapted from one by Sue Quinn of penandspoon.com
Prep time is about 20 minutes, baking time is 40 minutes. This recipe serves 6.
1¾ lb rhubarb, trimmed, chopped into 1” pieces
Juice and finely grated zest of two oranges
8 oz caster sugar, light organic sugar, or Lakanto/erithrytol
3 oz (3/4 stick) butter or Earth Balance vegan spread, at room temperature
3 medium eggs, separated
3 oz (2/3 cup) gluten-free flour (I use Namaste brand), sifted
1 Tbsp cornflour/cornstarch
¾ cup plant milk – I like combined almond and coconut milks
- Preheat the oven to 350°F. Grease a two-quart oven dish.
- Mix the rhubarb with the orange juice and 3 Tbsp sugar. Stir to combine then simmer gently for five minutes until the the fruit is tender, but still holds its shape. Drain the juice from the fruit and reserve.
- Beat together the butter, remaining sugar and orange zest until light and fluffy, then add the egg yolks one at a time, beating well after each addition. Mix in the flour until only just combined.
- Measure 6 fl oz (3/4 cup) of the reserved juice, then gradually add this to the batter, mixing gently. The mix may look curdled, but don’t worry.
- Whip the egg whites to soft peaks, then gently fold into the mix with a wooden spoon.
- Spread the rhubarb into the bottom of the oven dish, then bake for 40 minutes until firm and golden on top, with a lovely rhubarb sauce below. Serve with custard, cream or ice cream.
Click on the link for the printable .pdf file.