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Warm rhubarb and caramel pudding with butterscotch, clotted cream and sticky golden syrup

Warm rhubarb and caramel pudding with butterscotch, clotted cream and sticky golden syrup

  • serves 12

  • Preparation time:

  • Cooking time:

Ingredients

75g butter (soft)
475g dark brown sugar
3 eggs
1/2 tsp vanilla essence
375g plain flour
6g bi-carb soda
313g sour cream
500g rhubarb (washed, and cut into 1cm pieces)


Clotted Cream Chantilly

2 cups double cream
100g castor sugar
1 vanilla bean
1tsp vanilla essence


Butterscotch Sauce

100g castor sugar
1 tbl golden syrup
20 ml water
50ml poring cream
50 g butter

Method

Pudding
1. Cream butter and sugar, until it looks a bit like bread crumbs
2. Whisk in the eggs and vanilla essence, mix until sugar is dissolved
3. Fold the flour and bi-carb into the mix
4. Add the sour cream and rhubarb, mix until smooth.
5. Lightly grease 12 ceramic moulds, or small cake tins, fill the moulds 1cm below the rim
6. Bake in a slow oven (approx. 120 oC) for about 40 minutes or until a skewer comes out clean. Cool in the mould slightly

Clotted Cream Chantilly
1. Mix the cream sugar and vanilla together in a bowl, place the bowl over a double boiler and reduce by almost half, until it is the consistency of butter. Transfer in to a shallow dish or container about 10cm deep. Cover and stand for 2 hours then refrigerate over night
2. There should be a crust on top, with the cream underneath, remix, you will see parts of the crust in the finished cream, ready for use

Butterscotch sauce
1. Place sugar, golden syrup and water in a saucepan. Bring to the boil, reduce heat and simmer, brush down the sides of the pan to stop the mix from crystalizing.
2. Once a golden colour is achieved, remove from the heat and add the cream (this may spit so stand clear). Put back on the heat and whisk in butter, mix until smooth.

To Plate
1. Turn pudding out of the moulds in to a shallow bowl, cover with the sauce, top with a generous spoonful of cream, garnish with a small drizzle of golden syrup and a mint leaf.

Notes