Tender, juicy rhubarb encased a light suet – wonderful served hot with custard. This recipe is an updated version of a dish in the March 1942 issue of Woman’s Weekly
Prep time: 25 mins
Cooking time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Skill level: Bit of effort
Costs:Cheap as chips
- 250g (8oz) self-raising flour
- 125g (4oz) suet
- Pinch of salt
- 500g (1lb) rhubarb, washed and cut into thumb-sized pieces
- 2tbsp demerara sugar
- 1.5 litre (2½ pint) pudding basin, buttered with the base lined
- Mix the flour, suet and salt in a bowl adding enough cold water to make a soft dough — about 175ml (6fl oz).
- Roll the dough out on a lightly floured surface to a 25cm (10in) round. Cut out a quarter section and set aside for the top. Fit the larger piece in the bowl, easing it into the base, up the sides, joining the edges.
- Put in half the rhubarb, sprinkle with sugar, and then fill up with the rest of the fruit. Roll out the dough for the top, wet the edges and press them together to seal.
- Put a piece of pleated, buttered Bakewell paper on top, then foil and tie up with string. Steam the pudding for 2½ hours. Leave for 10 mins before turning it out on to a plate. Serve with custard, if you like.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.