A delicious pudding from Thomasina Miers.
Ingredients
- 300 g rhubarb topped, tailed and cut into 5cm pieces
- 50 g caster sugar
- 1 blood orange
- For the batter:
- 3 eggs + 1 yolk at room temperature
- 80 g caster sugar
- 150 ml double cream
- 90 ml whole milk
- 45 g plain flour sifted
- 45 g ground almonds
- 1 pinch salt
- 1 pinch salt
Servings:
Instructions
- Heat the oven to 190C (180C fan)/gas 6. Spread out the rhubarb pieces in a single layer in a 30cm ovenproof pan or gratin dish. Sprinkle with the sugar, then cover with the orange zest and juice.
- Put in the oven for 10 to 12 minutes, until it just begins to feel tender to the touch, then leave to cool.
- Meanwhile, blitz the eggs, egg yolk, sugar, cream and milk with a hand blender or whisk, then fold in the flour and almonds, along with a small pinch of salt.
- Pour this batter over the cooled rhubarb, then put in the oven for 35-45 minutes, until it is set with a slight wobble in the middle.
- Eat warm or at room temperature with a little extra cream.
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