A recipe for a wonderful previous English pudding, Conventional Baked Rhubarb Charlotte, which is implausible when served with custard
An Historic seventeenth Century British Pudding Recipe
I’m sharing a recipe for a wonderful previous English pudding right now, Conventional Baked Rhubarb Charlotte, which is implausible when served with custard.
This recipe for baked Charlotte makes use of pressured rhubarb in place of the same old apples, and may be very a lot a late winter to early spring pudding.
The unique Charlotte recipe is a seventeenth century dish – a easy moulded bread pudding, which was full of stewed apples.
It’s stated to be created in honour of, and named after Queen Charlotte, spouse of George II. as she was the patron of English apple growers.
My recipe makes use of early spring pressured Yorkshire rhubarb, in addition to top quality Yorkshire sliced white bloomer.
I at all times roast my rhubarb with a little bit sugar, somewhat than poaching or stewing it. It retains its vibrant sweet pink and pink color higher, and there’s no want so as to add any water.
It is a actually delectable dessert, which is simple to make, and is a good way of utilizing up stale bread, though I used contemporary bread once I made this final.
Some recipes counsel you soften (numerous) butter, after which dip the bread in butter. Nevertheless, it is a a lot more healthy model, as you simply have to butter one facet of the bread.
It’s arduous to counsel a weight for bread – I used 7 x massive slices of bloomer once I final made this.
You will want to trim the crusts off the bread. I then pop the crusts right into a zip-lock bag and freeze them, to make breadcrumbs with later.
I hope you get pleasure from this historic British pudding, albeit with a twist. And, please do let me know within the feedback under, Karen
Culinary Notes
- Use stewed apples rather than rhubarb.
- Use stewed pears rather than the rhubarb.
- Add the grated zest of an orange to the roast rhubarb.
- Add finely diced stem ginger to the roast rhubarb.
- For an additional crunch, sprinkle the pudding basin with Demerara sugar.
Extra Rhubarb Recipes
Recipe for Conventional Baked Rhubarb Charlotte
Conventional Baked Rhubarb Charlotte
Yield:
6
Prep Time:
45 minutes
Cook dinner Time:
half-hour
Complete Time:
1 hour quarter-hour
I am sharing a recipe for a wonderful previous English pudding right now, Conventional Baked Rhubarb Charlotte, which is implausible when served with custard.
This recipe for baked Charlotte makes use of pressured rhubarb in place of the same old apples, and may be very a lot a late winter to early spring pudding.
The unique Charlotte recipe is a seventeenth century dish – a easy moulded bread pudding, which was full of stewed apples.
It is stated to be created in honour of, and named after Queen Charlotte, spouse of George II. as she was the patron of English apple growers.
My recipe makes use of early spring pressured Yorkshire rhubarb, in addition to top quality Yorkshire sliced white bloomer.
I at all times roast my rhubarb with a little bit sugar, somewhat than poaching or stewing it. It retains its vibrant sweet pink and pink color higher, and there isn’t any want so as to add any water.
It is a actually delectable dessert, which is simple to make, and is a good way of utilizing up stale bread, though I used contemporary bread once I made this final.
Some recipes counsel you soften (numerous) butter, after which dip the bread in butter. Nevertheless, it is a a lot more healthy model, as you simply have to butter one facet of the bread.
It is arduous to counsel a weight for bread – I used 7 x massive slices of bloomer once I final made this.
You will want to trim the crusts off the bread. I then pop the crusts right into a zip-lock bag and freeze them, to make breadcrumbs with later.
I hope you get pleasure from this historic British pudding, albeit with a twist. And, please do let me know within the feedback under, Karen
Elements
- 750g (about 6 to 7 stalks) pressured rhubarb
- 100g caster sugar, plus additional for the pudding basin
- 6 to 7 slices of thick white bloomer bread, crusts trimmed
- Butter, for spreading and for greasing the pudding basin
- 1 egg, crushed
Directions
- Pre-heat the oven to 200C/180C Fan/400F/Fuel mark 6. Butter a 2 pint pudding basin (I used an enamel pudding basin) after which sprinkle with sugar to coat.
- Minimize the rhubarb into small items. Tip them in to a baking tray, add the sugar and blend properly. Roast in pre-heated oven for quarter-hour, till the rhubarb is mushy however nonetheless retains its form. Permit to chill while you line the pudding basin with the bread.
- Minimize a circle out of 1 slice of bread to suit the underside of the pudding basin, butter it and place the buttered facet down – use a saucer or small plater as a template. Trim the crusts of the remaining bread, leaving 1 to 2 slices for the lid, after which minimize every slice into three.
- Buttter the bread fingers and prepare them across the facet of the basin, overlapping barely, buttered facet out.
- Brush the crushed egg contained in the bread lined basin, taking note of the seams of the bread fingers. (This helps to seal the bread liner and cease the rhubarb from seeping out)
- Utilizing a slotted spoon, spoon the roast rhubarb into the bread lined pudding basin.
- Trim the remaining slices of bread to suit the highest of the pudding, ensuring that the buttered facet is dealing with out.
- Press down gently to seal the lid. Then bake within the pre-heated oven for half-hour, or till the bread is golden brown and crispy.
- Run a knife across the bread fingers to loosen it. Invert the pudding basin on to a serving plate, and switch the Charlotte out.
- Minimize into wedges and serve with custard or cream.
Notes
Use stewed apples rather than rhubarb.
Use stewed pears rather than the rhubarb.
Add the grated zest of an orange to the roast rhubarb.
Add finely diced stem ginger to the roast rhubarb.
For an additional crunch, sprinkle the pudding basin with Demerara sugar.
Diet Data
Yield 6
Serving Dimension 1
Quantity Per Serving
Energy 157Complete Fats 4gSaturated Fats 2gTrans Fats 0gUnsaturated Fats 2gLdl cholesterol 36mgSodium 105mgCarbohydrates 28gFiber 0gSugar 23gProtein 2g
