Sticky Rhubarb Syrup Puddings
Sticky Rhubarb Syrup Puddings
  • 175g softened butter, plus extra for greasing
  • 175g golden caster sugar
  • 175g self-raising flour
  • 1 tsb baking powder
  • 4 eggs, beaten
  • 2-3 tbsp soured cream or milk
  • Finely grated zest of 1 small orange
  • Chilled custard or cream to finish

For the syrup

  • 100g Bonne Maman Rhubarb Conserve
  • 100ml golden syrup
  • 100ml fresh orange juice
  • 1 small orange, very thinly sliced
  1. Preheat the oven to 180°C. Generously butter 8 x 175-200ml metal pudding basins.
  2. Put the sugar and butter together in a large bowl and with an electric whisk (mixer or hand held) beat together until very light and fluffy.
  3. Add all the remaining sponge ingredients and continue to whisk for a further 2-3 minutes until the mixture is very smooth and creamy.
  4. Spoon this into the prepared basins and level the top. Cover each one with buttered foil, butter side down with the edges sealed tightly around the top of the basins.
  5. Put the basins in a large roasting tin and fill with enough boiling water to come halfway up the side of the basins. Steam in the preheated oven for about 60 – 75 mins.
  6. Meanwhile make the syrup. Put the Rhubarb Conserve, golden syrup and orange juice in a wide, shallow pan and stir over a gentle heat until the syrup has melted.
  7. Add the orange slices to the pan in a single layer and bring the liquid to the boil. Reduce the heat and simmer the slices very gentle for about 15-20 minutes until the peel is tender and translucent, and the liquid has thickened to a syrupy consistency. Carefully remove the orange slices to a plate using a slotted spoon and set aside.
  8. Loosen the edges of the hot puddings with a round bladed knife and turn out onto individual edged dishes. Spoon over the warm rhubarb syrup and add an orange slice on top.
  9. Finish with chilled custard or single cream.