How rude !
Well you know me by now, always up for a bit of pudding innuendo.
Well as of the time of writing this post, it’s nearly the end of April and it’s Easter sunday 2014, & typically it’s raining and a bit chilly outside, good old british bank holiday weekend weather 😉
So what a good day for writing up a recipe that warms you up inside.
As you know, I love a bit of Rhubarb, and have already posted a few recipes on here….this blog might as well be called “The Rhubarb-shaker” ( sounds naughty ) But I decided to make this, as I’ve gone back to making a traditional british pud that I have not made for a long time… A nice suet roll pudding !
You can fill this with what ever tickles your fancy to be honest, Apples and dates, sultanas & spice, pear and blackberry ….or good old-fashioned Jam, as in a jam roly poly. Here I used my favourite again, Rhubarb, mainly as it’s in its zenith in spring & it’s the first seasonal product of the year that’s readily available, You get good old pink forced rhubarb from january to march, then the much firmer and darker outside grown varieties from then on.
It is actually a lovely simple recipe, and you don’t even need to have a special tin to bake it in either as you might think.
This is marvelous served with a thick vanilla custard, Ice cream, or thick vanilla cream.
So if you fancy a hot warm, steamy length of loveliness, this is one for you, have a go and enjoy 😉
Serves about 8-10 can be halved easily to make less.
It’s easy to make this gluten and dairy free ( see below )
YOU WILL NEED:
Some baking parchment (not grease proof paper, this isn’t strong enough)
Some tin foil.
Shallow oven tray ( like a swiss roll tray )
An oven preheated to 170c ( 160c for fan ovens )
Someone to share your pudding with …and can take a lot.
RECIPE: Suet pastry
300g self-raising flour
Pinch of salt.
100g castor sugar
Fine Zest of one large orange
150g beef or vegetable suet
1 tsp ground cinnamon
1 egg ( medium )
(also 1 egg, beaten for brushing)
200g rhubarb ( about 3 sticks )
4 pieces of stem ginger in syrup, chopped roughly
1/2 teaspoon of ground cardamom
1 teaspoon ground ginger
2 tablespoons cornflour
100g soft light brown sugar
Juice of 1 large orange ( from one you zested for pastry )
Orange Marmalade for spreading
NOTE: To make gluten and Dairy free use same amount of gluten free flour ( doves farm flour is great) with 1/2 a teaspoon of Xanthan gum & 50ml more milk. Use a gluten free vegetable suet ( non dairy ) Use same method below.
Follow the gallery below of step by step stages on how to make, click on any image to enlarge.
© The cake-shaker 2014