Old-Fashioned Rhubarb Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1oz butter
  • light soft brown sugar
  • 8oz self-raising flour
  • 1 teaspoon salt
  • 3oz suet
  • ¼ pint Water
  • lb young rhubarb
  • 1oz chopped candied peel
  • 2oz currants
  • Rind and juice of half lemon
  • 4oz sugar
  • pinch of ground cinnamon
  • 3 fl oz Water


    Butter a two-pint pudding basin thickly and sprinkle plentifully with brown sugar. Make a suet crust by sieving together the flour and salt and working in the suet and water. Knead the pastry until smooth and cut off one-third pastry for lid. Line the basin with the larger portion of suet crust pastry. Cut the rhubarb into one-inch pieces and put half into the basin. Sprinkle over the peel, currants, lemon rind and juice, half the sugar, and the cinnamon. Add the rest of the rhubarb and sugar, and pour in the water. Cover with a suet crust lid, and a greased paper on top. Bake at 350°F, 180°C, gas mark 4 for one and a quarter hours. Turn out to serve, and hand round cream or egg custard.