These little puddings are a lovely way to use late-season rhubarb. The fruit is lightly stewed first then baked with the pudding sponge. This recipe was part of my April supper club menu at Brown and Green Cafe, Crystal Palace.
Makes 4
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50g softened unsalted butter, plus extra for greasing
200g rhubarb, chopped
30g caster sugar, plus 3 tsp
15g golden syrup, plus 3 tsp
1 egg
50g plain flour
30ml milk
muffin tray
double cream, to serve
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Preheat the oven to 180°C/160°C fan/gas mark 4 and heavily grease four of the muffin tray holes with butter. Mix together 150g of the rhubarb, 2 tsp of the sugar and 2 tsp of the golden syrup in a large bowl and divide between the muffin tray holes. Using the same large bowl, whisk together the butter and sugar for 2 mins, then whisk in the egg, followed by the golden syrup, flour and milk. Mix until combined. Divide the mixture between the muffin tray holes. Bake for 20 mins, until an inserted knife comes out clean.
In the meantime, place the remaining rhubarb in a saucepan with 1 tbsp sugar and 1 tbsp golden syrup and 100ml of water. Simmer for 5 mins, then set aside.
Allow the puddings to cool for 5 mins, then slice off any domes at the top of the cakes. Using a palate knife, turn the cakes out onto a board. Serve upside down, topped with the reserved rhubarb and rhubarb cooking liquid, as well as cream to pour.
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