rhubarb & blood orange almond pudding

60 mins



The perfect citrus and tangy pud!

The Ingredients

6 sticks rhubarb, cut into small pieces.

2tbsp sugar

2 blood oranges, de skinned and cut into segments.

1 tbsp grated stem ginger

110g butter

110g caster sugar

2 eggs, beaten

90g ground almonds

30g self raising flour

Almond essence, drop of

Handful of flaked almonds, to garnish

Ingredients Notice
The Method
  1. Segment the oranges and then leave to one side.
  2. With the remaining orange parts, squeeze into a pan. Add the chopped rhubarb and the ginger and cook on a medium heat for about 8-10 minutes until softening.
  3. Place into a dish and add the blood orange segments.
  4. Cream together the butter and sugar until light and creamy.
  5. Slowly add the eggs in about ten additions.
  6. Stir in the flour, almonds and almond essence.
  7. Spoon on top of the fruit, sprinkle with flaked almonds and place in an oven for 30 -40 minutes until feels spongy.
  8. Serve with some clotted cream.

Note: This dessert is ideal to do in little ramekins as individual portions. If this is the case it will probably take 25 minutes to cook.