Self saucing pudding

Rhubarb self saucing pudding

This is a perfect treat over the weekend. It is bursting full of flavour and at the bottom of this pudding there is lovely sweet juices and tasty rhuburb. Perfect served hot with a scoop of vanilla ice cream.


  • 75g Butter
  • 300g Rhubarb
  • 2 Oranges, zested and juiced
  • 4 tbsp Honey
  • 3 Eggs, separated yolk and white
  • 75g Flour


  1. Preheat oven to 180 degrees.
  2. Grease a deep dish baking tray.
  3. Chop up rhubarb and place in a pan with orange juice and 2tbsp of honey.
  4. Simmer for approx 30 mins.
  5. Allow to cool and separate the rhubarb pulp and juice.
  6. Place the pulp at the bottom of the tray.
  7. Beat the butter with the remaining honey and orange zest.
  8. Add the egg yolks, flour, rhubarb juice and beat in until a smooth batter forms.
  9. Pour on top of the rhubarb and place in the oven for approx 40 mins until risen and golden.

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