Have you started harvesting your Rhubarb, on the look out for a recipe other than Rhubarb Crumble, then Rhubarb and Chocolate Pudding is perfect for you. I find that whilst a few people may wince at the thought of eating rhubarb, they soon change their mind once they have tasted this pudding. This recipe is from a magazine cutting, sadly I don’t know the publication. But it has given me the chance to use my recipe file.
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| Large Chocolate Rhubarb Pudding |
Usually when I make Chocolate Rhubarb Pudding as you can see above. This time I decided to make individual puddings, in my small effort to limit portion sizes when it comes to pudding.
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| Lovely rhubarb |
This recipe will make approximately 9 individual ramekins.
Oven temperature 200C/180C fan or gas mark 6.
Oven temperature 200C/180C fan or gas mark 6.
Fruit
400g(approx) rhubarb (cleaned and chopped into small pieces)
65gr sugar
Sponge
2 eggs
100g self raising flour
112g butter or margarine (softened)
100g golden caster sugar
1/2 tsp baking powder
100g golden caster sugar
1/2 tsp baking powder
12g coco powder (sifted)
1/2 tsp vanilla essence
50ml milk
25g dark chocolate chips
25g dark chocolate chips
Place the chopped rhubarb in the bottom of your ramekin dishes, filling the dishes 3/4 full, sprinkle over the sugar, see photo above.
Add all the sponge ingredients into a bowl, with the exception of the chocolate chips. Whisk until combined. Then add and stir in the chocolate chips. Spoon the mix over the rhubarb, and spread out evenly. Sprinkle a little sugar on the top, this will give you a lovely crunchy top.
Bake in the oven for around 20-25 mins or until the sponge is cooked, test by inserting a skewer which should come out clean.
Serve as it is or with custard or ice cream.
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| Rhubarb and Chocolate pudding recipe |
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| Rhubarb and Chocolate Pudding |
I am entering this recipe into Ren Behan at Fabulicious Food Simple and In Season blogging challenge. This month Urvashi at The Botanical Baker is hosting.