{"id":1070,"date":"2025-10-11T16:04:43","date_gmt":"2025-10-11T15:04:43","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1070"},"modified":"2025-10-11T16:04:43","modified_gmt":"2025-10-11T15:04:43","slug":"steamed-rhubarb-pudding","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1070","title":{"rendered":"Steamed Rhubarb Pudding"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Steamed rhubarb pudding &#8211; Simon Rimmer, Sunday Brunch<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>450g forced rhubarb<\/li>\n\n\n\n<li>125g sugar<\/li>\n\n\n\n<li>zest of 1 orange<\/li>\n\n\n\n<li>1\/2 teaspoon ground star anise<\/li>\n\n\n\n<li>75g syrup<\/li>\n\n\n\n<li>100g butter<\/li>\n\n\n\n<li>2 teaspoons vanilla<\/li>\n\n\n\n<li>2 eggs<\/li>\n\n\n\n<li>100g self raising flour<\/li>\n\n\n\n<li>50ml milk<\/li>\n<\/ul>\n\n\n\n<p>500ml good quality ready made custard<br>100ml condensed milk<br>1 teaspoon vanilla<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chop rhubarb into bite size pieces.  Cook for 5 minutes with 25g sugar and zest. Cool.<\/li>\n\n\n\n<li>Butter a 1 litre pudding basin<\/li>\n\n\n\n<li>Mix the syrup and rhubarb, spoon into the basin.<\/li>\n\n\n\n<li>Beat the butter and the sugar, then add the eggs, then flour and vanilla and milk.<\/li>\n\n\n\n<li>Spoon onto the rhubarb.<\/li>\n\n\n\n<li>Cover with parchment. Tie.<\/li>\n\n\n\n<li>Put in a large pot with water. 2\/3 <\/li>\n\n\n\n<li>Steam for 1.5 hours, cool slightly<\/li>\n\n\n\n<li>Turn out<\/li>\n\n\n\n<li>Heat custard, milk &amp; vanilla<\/li>\n\n\n\n<li>Serve pudding with lashings of custard<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Steamed rhubarb pudding &#8211; Simon Rimmer, Sunday Brunch<\/p>\n","protected":false},"author":2,"featured_media":1071,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,12,244,245],"class_list":["post-1070","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-dessert","tag-pudding","tag-rhubarb"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1070"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1070\/revisions"}],"predecessor-version":[{"id":1072,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1070\/revisions\/1072"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1071"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}