Dessert

Spiced rhubarb and orange puddings

Name: Spiced rhubarb and orange puddings recipe
Yield: 6
Ingredients: 1 orange, washed; 400g rhubarb, cut into 5cm pieces; 220g brown sugar; 1/2 tsp each ground cardamom, cinnamon & nutmeg; 2 tsp vanilla extract; 285g self-raising flour, sifted; 180g unsalted butter, melted, cooled; 1 cup (250ml) buttermilk; 1 cup (220g) caster sugar; 3 eggs

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by Helena Moursellas

May 24, 2021

These rhubarb and orange puddings are perfect for a winter dinner party.

1 orange, washed
400g rhubarb, cut into 5cm pieces
220g brown sugar
1/2 tsp each ground cardamom, cinnamon & nutmeg
2 tsp vanilla extract
285g self-raising flour, sifted
180g unsalted butter, melted, cooled
1 cup (250ml) buttermilk
1 cup (220g) caster sugar
3 eggs

Method

1.

Place orange in a deep saucepan, cover with water and place a small plate on top to keep the orange submerged. Place pan over high heat and bring to the boil, then reduce heat to low and simmer for 1 hour 30 minutes or until the orange is very tender when pierced with a sharp knife. Drain, quarter, and set aside to cool completely.
2.

Preheat oven to 180°C. Grease six 1 cup (250ml) ovenproof baking dishes.
3.

Place rhubarb, brown sugar, spices, vanilla and 1/4 cup (60ml) water in a heavy-based saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 5-6 minutes until the rhubarb begins to break apart. Set aside and keep warm.
4.

Place cooled orange quarters with the skin on into a food processor and whiz until smooth. Add the flour, butter, buttermilk, caster sugar and eggs and whiz until smooth. Divide batter among prepared baking dishes until two-thirds full. Place on a baking tray and bake for 40 minutes or until golden on top. Top with spiced rhubarb and serve warm.