1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Rhubarb and strawberry self-saucing pudding

  • 0:10 Prep
  • 0:15 Cook
  • 6 Servings


  • 2/3 cup milk
  • 1 teaspoon vanilla bean paste
  • 1 1/2 cups self-raising flour
  • 1/2 cup raw caster sugar
  • 3/4 cup rhubarb and strawberry conserve
  • 1 1/2 cups boiling water
  • Icing sugar mixture, to serve,
  • Double cream, to serve
  • Strawberries, sliced, to serve


  • 1
    Place butter and milk in a microwave-safe jug. Microwave on HIGH (100%) for 1 minute 20 seconds, stirring halfway through, or until butter has melted. Add vanilla.
  • 2
    Place flour and sugar in a bowl. Stir until well combined. Add milk mixture to flour mixture. Stir to combine. Spread rhubarb and strawberry conserve over the base of a 6cm-deep, 8-cup-capacity, microwave-safe dish. Top with pudding mixture, carefully spreading to cover. Level top with a spatula.
  • 3
    Pour boiling water over the back of a large metal spoon to cover pudding batter. Sit dish on an upturned microwave-safe plate. Cook, uncovered, on MEDIUM (50%) for 12 to 14 minutes or until a skewer inserted into edge of pudding comes out clean. Stand for 1 minute. Dust with icing sugar. Serve immediately, topped with double cream and strawberries.

Source: taste.com.au


Please enter your comment!
Please enter your name here