Tender, juicy rhubarb encased a light suet - wonderful served hot with custard. This recipe is an updated version of a dish in the March 1942 issue of Woman's Weekly
- 250g (8oz) self-raising flour
- 125g (4oz) suet
- Pinch of salt
- 500g (1lb) rhubarb, washed and cut into thumb-sized pieces
- 2tbsp demerara sugar
- 1.5 litre (2½ pint) pudding basin, buttered with the base lined
Mix the flour, suet and salt in a bowl adding enough cold water to make a soft dough — about 175ml (6fl oz).
Roll the dough out on a lightly floured surface to a 25cm (10in) round. Cut out a quarter section and set aside for the top. Fit the larger piece in the bowl, easing it into the base, up the sides, joining the edges.
Put in half the rhubarb, sprinkle with sugar, and then fill up with the rest of the fruit. Roll out the dough for the top, wet the edges and press them together to seal.
Put a piece of pleated, buttered Bakewell paper on top, then foil and tie up with string. Steam the pudding for 2½ hours. Leave for 10 mins before turning it out on to a plate. Serve with custard, if you like.
Top tip for making Steamed rhubarb pudding
Woman's Weekly have changed the beef suet in the original recipe to vegetable suet to make the pudding lower in fat