Steamed Rhubarb & Strawberry Pudding

10 Ingredients

Number of servings

6

thickened cream (or whipped cream, to serve)
2tablespoons milk
150grams unsalted butter, softened
1teaspoons vanilla extract
250grams strawberries, hulled, quartered
1 bunch rhubarb, trimmed, cut into 5cm pieces
1 cup raw caster sugar
2 eggs
1/3 cup almond meal
1 cup gluten-free self-raising flour, sifted

Method

Step 1 of 6

Grease a 6-cup pudding basin and line the base with baking paper.

Step 2 of 6

Place 1/3 cup sugar into a large frying pan with 2 tbs water. Stir over medium heat until sugar has dissolved. Add rhubarb and strawberries, and simmer gently for 5 minutes or until just softened. Remove from heat and cool.

Step 3 of 6

Meanwhile, beat butter and remaining sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Fold in half the flour and almond meal. Stir in milk. Fold in remaining flour and almond meal.

Step 4 of 6

Spoon a third of the fruit mixture into the pudding basin. Spoon sponge batter over fruit. Cover basin with a sheet of baking paper then a sheet of foil. Tie kitchen string around rim of basin to secure paper and foil.

Step 5 of 6

Place a trivet or upside-down saucer into the base of a large saucepan. Sit the basin on the trivet. Pour enough hot water into the pan to come halfway up the side of the basin. Cover pan with a lid. Steam for 1 hour over medium heat.

Step 6 of 6

Remove basin from pan and cool for 5 minutes. Turn pudding onto a plate. Serve with cream and remaining fruit mixture.