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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Well, what did you expect after Gator Tongue ? *grin* I first read about this in Nigel Slater's memoirs of his childhood. The dessert is so called because the upturned pudding is pink and looks very much like a pig's bottom. Read more . I've been pestering my cousin with the aunt in England, for the recipe. After years of persistent badgering, she finally buckled though I have to say she won't vouch for the authenticity - personally, I think she swiped it off the net ; ) I don't usually post recipes unless I created them but this one is so cute, I had to share it. Picture taken from the net. Ingredients:
125g self raising flour (approx 5 ozs) |
125g butter (approx 5 ozs) |
125g sugar (approx 5 ozs) |
100g rhubarb, roughly chopped (approx 4 ozs) |
2 eggs |
4 scant tbsp milk (3 tbs if using oz measurements) |
1.5 tsp baking powder |
2 tsp vanilla extract |
extra 2 tbs sugar for simmering rhubarb |
Directions:
1. Butter a pudding basin very well and boil a large pot of water. (large enough to comfortably accomodate the basin.)
2. Simmer rhubarb with 2 tbs sugar and 100ml of water, covered, over medium heat until soft and pulpy. Mash with a potato ricer and let it cool.
3. Put all the other ingredients, minus milk into a food processor or a bowl and stand cake mixer and mix until very smoothly combined.
4. Add the rhubarb puree and pulse or whisk quickly till combined with the batter. Do not overmix. Add the milk and pulse or whisk only till incorporated. Turn the batter into the basin. Cover securely with kitchen foil.
5. Put basin into boiling pot . The boiling water should come about half way up the basin..
6. Steam for approx 2 hours, topping up with boiling water if the water level drops too low. When a skewer comes out clean from the centre of the pudding, it's done.
7. Remove from pot, cool before serving with rhubarb jam or pouring custard.
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