Lemon & Rhubarb Pudding

Booths are a chain of food stores in the North West of England. I've never visited one as there isn't one close by but last year I did some beer and wine tasting for them - it's tough this blogging game.

During one of their recent twitter parties I spotted a lemon pudding recipe and though I would give it a go. As I have so much rhubarb at the moment I thought it would be a nice addition to the base of the pudding, along with some ginger and cinnamon in the sponge.

Lemon & Rhubarb Pudding

75g butter, softened
150g caster sugar
juice & zest of 2 lemons
3 medium eggs, separated
75g self raising flour
1 tsp ground ginger
1 tsp cinnamon
200ml milk
200g rhubarb, cut into 1cm pieces
1 tbsp sugar

• Beat the butter & sugar together with the lemon zest until light & fluffy
• Mix in the egg yolks one at a time
• Fold in the flour & spices
• Slowly add the lemon juice & milk (it may separate but don't worry)
• Whisk the egg whites until soft peaks form
• Fold the egg whites into the batter
• Lay the rhubarb into the base of a buttered ovenproof dish & sprinkle the sugar over
• Pour the batter over the rhubarb
• Bake in a preheated 180 C oven for 30-40 minutes, until well risen & cooked right through (mine took a little longer as my dish was quite deep)

The pudding didn't look particularly pretty as the sauce looked like it had separated a bit, but it tasted absolutely great, especially with vanilla ice cream.

As this recipe is another one this month that uses the 3 ingredients in the Swallows Charity Recipes for Life challenge I may as well enter it...sorry Vanesther, that's number 4.