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Rhubarb and Sweet Cicely Pudding

Rhubarb and Sweet Cicely Pudding is a traditional British recipe for a classic baked batter pudding with rhubarb and sweet cicely leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Sweet Cicely Pudding.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

6

Rating:

Tags : Wild FoodVegetable RecipesBaking RecipesBritish Recipes

Basically, this rather unusual dish is a sweet Yorkshire Pudding. That may sound weird, but it's a traditional dish that's well worth trying. Just remember that the 'rhubarb triangle' is in Yorkshire and the combination of rhubarb and Yorkshire pudding is a true Yorkshire dish. The basic recipe here comes from the end of the 1880s.

Ingredients:

350g young rhubarb stems, cut into 2.5cm lengths (but not peeled)
120g finely chopped sweet cicley leaves
1 tbsp butter
1 tbsp grapeseed oil
4 egg whites
120g flour
180ml milk
75g raisins
2 tbsp butter
2 tbsp brown sugar

Method:

Place the rhubarb in a bowl, cover with boiling water then drain and add the sweet cicely. Meanwhile heat the butter and oil in a pan and when the sugar has melted pour into the base of a 1l baking dish. Place in an oven pre-heated to 200°C (180°C/400°F/Gas Mark 6) and bake until the oil bubbles but does not brown.

Lightly beat the egg whites then incorporate the flour, milk and raisins. Pour this mixture into the base of the hot baking tin. Immediately sprinkle the rhubarb and sweet cicely mixture over the top (leaving a 3cm gap around the edge of the pan).

Return to the oven and bake for 20 minutes, or until the top has browned. Now melt the remaining butter in a pan and stir-in the brown sugar. Allow to cook until syrupy then drizzle over the top of the pudding. Serve with custard or yoghurt.