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Conventional Baked Rhubarb Charlotte – Lavender and Lovage


A recipe for a superb previous English pudding, Conventional Baked Rhubarb Charlotte, which is incredible when served with custard

Traditional Baked Rhubarb Charlotte
Traditional Baked Rhubarb Charlotte

I’m sharing a recipe for a superb previous English pudding right now, Conventional Baked Rhubarb Charlotte, which is incredible when served with custard.

This recipe for baked Charlotte makes use of pressured rhubarb in place of the standard apples, and may be very a lot a late winter to early spring pudding.

Traditional Baked Rhubarb Charlotte

The unique Charlotte recipe is a seventeenth century dish – a easy moulded bread pudding, which was crammed with stewed apples.

It’s mentioned to be created in honour of, and named after Queen Charlotte, spouse of George II. as she was the patron of English apple growers.

Traditional Baked Rhubarb Charlotte

My recipe makes use of early spring pressured Yorkshire rhubarb, in addition to prime quality Yorkshire sliced white bloomer.

I all the time roast my rhubarb with a little bit sugar, slightly than poaching or stewing it. It retains its vibrant sweet pink and crimson 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 an effective way of utilizing up stale bread, though I used recent bread after I made this final.

Some recipes counsel you soften (a variety of) butter, after which dip the bread in butter. Nonetheless, this can be a a lot more healthy model, as you simply have to butter one facet of the bread.

Traditional Baked Rhubarb Charlotte

It’s onerous to counsel a weight for bread – I used 7 x massive slices of bloomer after I final made this.

You will have 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 take pleasure in this historic British pudding, albeit with a twist. And, please do let me know within the feedback under, Karen

Traditional Baked Rhubarb Charlotte
Traditional Baked Rhubarb Charlotte
  • Use stewed apples instead of rhubarb.
  • Use stewed pears instead of 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.
Traditional Baked Rhubarb Charlotte
Traditional Baked Rhubarb Charlotte

Conventional Baked Rhubarb Charlotte

Yield:
6

Prep Time:
45 minutes

Prepare dinner Time:
half-hour

Complete Time:
1 hour quarter-hour

I am sharing a recipe for a superb previous English pudding right now, Conventional Baked Rhubarb Charlotte, which is incredible when served with custard.

This recipe for baked Charlotte makes use of pressured rhubarb in place of the standard 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 crammed with stewed apples.

It is mentioned 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 prime quality Yorkshire sliced white bloomer.

I all the time roast my rhubarb with a little bit sugar, slightly than poaching or stewing it. It retains its vibrant sweet pink and crimson color higher, and there is not any want so as to add any water.

It is a actually delectable dessert, which is simple to make, and is an effective way of utilizing up stale bread, though I used recent bread after I made this final.

Some recipes counsel you soften (a variety of) butter, after which dip the bread in butter. Nonetheless, this can be a a lot more healthy model, as you simply have to butter one facet of the bread.

It is onerous to counsel a weight for bread – I used 7 x massive slices of bloomer after I final made this.

You will have 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 take pleasure in 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 further 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, overwhelmed

Directions

  1. Pre-heat the oven to 200C/180C Fan/400F/Gasoline mark 6. Butter a 2 pint pudding basin (I used an enamel pudding basin) after which sprinkle with sugar to coat.
  2. Lower 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. Enable to chill while you line the pudding basin with the bread.
  3. Lower 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 reduce every slice into three.
  4. Buttter the bread fingers and prepare them across the facet of the basin, overlapping barely, buttered facet out.
  5. Brush the overwhelmed 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)
  6. Utilizing a slotted spoon, spoon the roast rhubarb into the bread lined pudding basin.
  7. Trim the remaining slices of bread to suit the highest of the pudding, ensuring that the buttered facet is dealing with out.
  8. 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.
  9. Run a knife across the bread fingers to loosen it. Invert the pudding basin on to a serving plate, and switch the Charlotte out.
  10. Lower into wedges and serve with custard or cream.

Notes

Use stewed apples instead of rhubarb.

Use stewed pears instead of 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

Traditional Baked Rhubarb Charlotte

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