Yorkshire Recipes


Rhubarb Pudding

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.”



  • 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.


  1. Roll out the pastry into a 10 inch square
  2. Spread the jam across the pastry (strawberry or plum works well, but use any available)
  3. Mix the rhubarb, chopped into small pieces, with the caster sugar and spread this across the pastry
  4. Roll it up, as in a Swiss-roll, and place it on a greased baking tin
  5. Pour the milk over the pudding and sprinkle the brown sugar on it
  6. 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.

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