Vanilla Steamed Pudding with Rhubarb Berry Compote #glutenfree #winterpudding

Vanilla Steamed Pudding continues our series of winter puddings.These old fashioned puddings are perfect way to finish a beautiful warming winter dinner. 

Rhubarb Berry Compote

Please check our "Creamed Rice with Rhubarb Berry Compote" recipe from the blog.

Vanilla Pudding

Ingredients

Ingredients:

125g Butter, room temperature
1/2 cup Caster Sugar
2 large Eggs, separated
11/3 cup gluten-free Self Raising Flour
3/4 cup Milk, luke warm
1 teaspoon Vanilla Extract
1/2 teaspoon Baking Powder
Pinch of Salt
Extra Butter to grease tin

Method:

Grease the pudding tin with extra butter.
Place 2/3 cup rhubarb berry filling in the base.
Beat butter, sugar, salt and vanilla until smooth and fluffy.
Add egg yolks and mix well.
Add half flour and baking powder, stir well.
Add milk, then remaining flour and baking powder.
In a clean bowl, whisk  egg whites until stiff peaks form.
Add to the mixture, folding gently with a spatula until mixed.
Pour into the tin 80% full.
Cover with a baking paper and aluminium foil to avoid water coming into the tin during cooking. Close with lid, put into a deep boiler with a saucer or trivet in bottom.
Pour boiling water into the boiler till halfway up the tin.
Close lid and cook in medium-low heat for 1.5 hour.
*You will need to add some boiling water during the cooking time.
Remove from the boiler and set aside for half hour, then turn out the pudding to the plate.
Slice and serve warm with cold rhubarb berry compote and vanilla ice cream or thickened cream.