Go Back
Caramelized Sticky Rhubarb Sponge Pudding Recipe with Golden Custard Cream

Caramelized Sticky Rhubarb Sponge Pudding with Golden Custard Cream

There's something so heartwarming about a classic pudding that brings back memories of cozy family gatherings and sweet indulgences. Today, I want to share with you a recipe that is not only delicious but also incredibly easy to whip up. Caramelized Sticky Rhubarb Sponge Pudding with Golden Custard Cream is the perfect dessert to brighten your day or impress your friends!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb
  • 500 g rhubarb chopped into 2-inch pieces
  • 200 g sugar to sweeten and caramelize the rhubarb
  • 50 g unsalted butter for richness and flavor
  • 1 tsp vanilla extract for a hint of warmth and sweetness
For the Sponge Pudding
  • 200 g all-purpose flour the base of our fluffy sponge
  • 150 g sugar to sweeten the sponge perfectly
  • 100 g unsalted butter softened for tenderness
  • 2 large eggs to bind everything together
  • 1 tsp baking powder for a light, airy texture
  • 1 tsp baking soda helps the sponge rise
  • 1/2 tsp salt to enhance flavors
  • 100 ml milk for added moisture
For the Golden Custard Cream
  • 500 ml whole milk the base for our creamy custard
  • 4 large egg yolks for richness and color
  • 100 g sugar to sweeten the custard
  • 1 tbsp cornstarch helps thicken the custard
  • 1 tsp vanilla extract to add aroma

Equipment

  • large saucepan
  • Mixing bowl
  • Baking Dish

Method
 

  1. Step 1: Preheat your oven to 180°C (350°F). This ensures a nice, even bake.
  2. Step 2: In a large saucepan over medium heat, melt the butter. Then, add the chopped rhubarb, sugar, and vanilla extract. Cook for about 10-15 minutes until the rhubarb is tender and caramelized. When it’s done, remove it from the heat and set aside.
  3. Step 3: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender sponge, so take your time!
  4. Step 4: Add the eggs one at a time to the butter mixture, mixing well after each addition. You want everything to be well combined.
  5. Step 5: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Mix until everything is just combined.
  6. Step 6: Pour the caramelized rhubarb into a greased baking dish. Then, spoon the sponge batter over the rhubarb, spreading it evenly.
  7. Step 7: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the sponge comes out clean. Your kitchen will smell heavenly!
  8. Step 8: While the pudding is baking, prepare the custard cream. In a saucepan, heat the milk until just boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
  9. Step 9: Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened. Remove from heat and stir in the vanilla extract.
  10. Step 10: Serve the warm sponge pudding with a generous drizzle of golden custard cream. Enjoy!

Notes

This pudding is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving to enjoy that warm, gooey goodness again!