Manor Farm Herbs
Manor Farm
Fringford
Bicester
Oxfordshire OX27 8DP

Recipe

Rhubarb and Sweet Cecily Yorkshire Pudding

Serves 4 - 6

  • 350 g young rhubarb (5 - 6 stalks)
  • 90 g sultanas or raisins
  • 25 g chopped young sweet cecily leaves
  • 40 g butter
  • 2 heaped tbs brown sugar
  • 1 tbs corn oil - or another unflavoured oil
  • 120 g plain flour
  • 180 ml milk
  • 4 eggs

Preheat the oven to 400F, Gas Mark 6 or 200C (180C fan).
Cut the rhubarb into 2 - 3 cm lengths and put in a bowl, cover with boiling water.
Leave for 1 minute and then drain, this softens the rhubarb. Add the sultanas and sweet cecily to the rhubarb and set aside.

Heat the butter, oil and sugar in a small pan over a low heat until the sugar melts then pour the mixture into the bottom of a small roasting tin. Heat the tin in the oven until the oil just starts to bubble.

Make a batter by beating together the flour, milk and eggs and pour this quickly into the roasting tin on top of the butter and sugar mix. Sprinkle the rhubarb mix down the centre of the pan leaving a 3 cm gap around the edge to puff up whilst it cooks.

Bake for about 20 minutes, watching during the last 5 minutes in case the edge of the pudding becomes burnt. Serve traditionally with custard or with greek yoghurt.