This rhubarb pudding recipe dates back to the start of the 20th century and, according to the source, originates from a Yorkshire mill town. It is adapted from Catherine Rothwell’s book, Traditional Yorkshire Recipes, and presents an unusual way of cooking rhubarb, creating as Catherine suggests, ” a light, delicious pudding in its own sauce.”
Ingredients
- Shortcrust pastry made with 8 oz (225 g) plain flour and 4 oz (113 g butter)
- I lb (16 oz/450 g) rhubarb
- 10 fl oz (half a pint) milk
- 4 oz caster sugar
- 4 tablespoons of jam
- 1 tablespoon brown sugar.
Method
- Roll out the pastry into a 10 inch square
- Spread the jam across the pastry (strawberry or plum works well, but use any available)
- Mix the rhubarb, chopped into small pieces, with the caster sugar and spread this across the pastry
- Roll it up, as in a Swiss-roll, and place it on a greased baking tin
- Pour the milk over the pudding and sprinkle the brown sugar on it
- Bake it in a moderate oven (170 C/gas mark 3/325 F) for 50 minutes.
Source: Catherine Rothwell. Traditional Yorkshire Recipes (1997). Aurora Publishing.
