auntie emilys rhubarb pudding

Author of this recipe: Bridgett Astudillo

Delicious Auntie Emily's Rhubarb Pudding Recipe | Classic UK Flavor | Easy to Make | Perfect Dessert

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Ingredients

• - Rhubarb Pudding Recipe
• - Auntie Emily's Classic Rhubarb Pudding
• - Essential Ingredients:
• - Fresh rhubarb stalks (3-4 large sticks)
• - Granulated sugar (1 cup for the fruit, plus extra for topping)
• - All-purpose flour (2 tablespoons)
• - Cornstarch (1 tablespoon)
• - Lemon juice (1/4 cup)
• - Vanilla extract (1 teaspoon)
• - Baking powder (1/2 teaspoon)
• - Salt (a pinch)
• - Optional Toppings:
• - Granulated sugar (for sprinkling on top before baking)
• - Cornstarch or flour (for dusting the rhubarb slices, to prevent sticking)
• - Kitchen Utensils and Equipment:
• - Mixing bowl
• - Measuring cups and spoons
• - Large saucepan or Dutch oven
• - Baking dish (9x13 inches)
• - Aluminum foil (for covering during baking)
• Keywords: Auntie Emily's Rhubarb Pudding, Fresh Rhubarb, Classic Rhubarb Pudding Recipe, Rhubarb Dessert

Steps

1. ### Auntie Emily's Rhubarb Pudding Recipe: A Step-by-Step Guide
3. #### Ingredients:
4. - 3 large stalks of rhubarb (about 12 ounces)
5. - 1 cup granulated sugar
6. - 1/2 cup cornstarch
7. - 1 teaspoon grated lemon zest
8. - 1/4 teaspoon ground cinnamon
9. - 1/8 teaspoon salt
10. - 3 eggs, separated
11. - 1/2 cup whole milk
12. - 1 tablespoon vanilla extract
14. #### Equipment:
15. - Large saucepan
16. - Measuring cups and spoons
17. - Whisk
18. - Mixing bowl
19. - Parchment paper (optional)
21. ### Step-by-Step Recipe:
23. 1. **Prepare the Rhubarb:**
24. - Rinse the rhubarb stalks under cold water to remove any dirt.
25. - Cut off the ends of the rhubarb and slice it into 1-inch pieces.
26. - Place the sliced rhubarb in a large saucepan.
28. 2. **Create the Sauce Base:**
29. - Add 1 cup of sugar, cornstarch, lemon zest, cinnamon, and salt to the rhubarb slices.
30. - Stir well to combine all ingredients thoroughly.
32. 3. **Cook the Rhubarb Mixture:**
33. - Place the saucepan over medium heat and bring the mixture to a boil.
34. - Reduce the heat to low and simmer for about 15 minutes, stirring occasionally until the rhubarb is tender and the sugar has dissolved.
36. 4. **Prepare Egg Mixture:**
37. - In a mixing bowl, beat the egg whites until frothy.
38. - In another bowl, whisk the egg yolks with milk and vanilla extract until well combined.
40. 5. **Combine Mixtures:**
41. - Slowly pour the egg yolk mixture into the rhubarb sauce while stirring continuously to prevent curdling.
43. 6. **Strain the Mixture (Optional):**
44. - Pass the mixture through a fine mesh strainer to remove any lumps and ensure smooth pudding.
46. 7. **Chill and Set Pudding:**
47. - Pour the strained mixture into a pudding mold or individual ramekins.
48. - Cover with parchment paper if using molds, securing it tightly around the edges.
50. 8. **Set in Refrigerator:**
51. - Place the mold(s) in the refrigerator to chill for at least 2 hours, or until set. This ensures a smooth texture and perfect consistency.
53. 9. **Serve:**
54. - To serve, unmold the pudding onto serving plates.
55. - Garnish with whipped cream or additional fresh rhubarb slices if desired.
57. ### SEO Tips:
58. - Use relevant keywords like "Auntie Emily's Rhubarb Pudding," "rhubarb dessert," and "recipe" in your content to improve search engine visibility.
59. - Include alt text for any images you might add, describing the steps or ingredients.
60. - Add internal links to related posts on rhubarb recipes or desserts.
62. Enjoy making Auntie Emily’s Rhubarb Pudding, a delightful treat that is sure to bring warmth and comfort to your home!

Relevante Seiten

• auntie emilys rhubarb pudding