Vegan Rhubarb & Custard Sponge Pudding

 An easy recipe for vegan rhubarb and custard sponge pudding baked in the oven. Serve with more custard or vanilla ice cream for a comforting dessert.

VEGAN RHUBARB & CUSTARD SPONGE PUDDING

A lot of you have been waiting for this rhubarb and custard sponge pudding.

I've made it a few times now. 

Just to make sure it's right you understand!

It's one of those traditional British puddings that's basically a hug in a bowl. 

Total comfort food.

The custard is built into the pudding, but you can definitely add more on the side, or some vanilla ice cream would be good too!

IS THE CUSTARD IN THE PUDDING?

Oh my goodness yes!

The custard is baked into this pudding.

I've made this pudding in two different ways.

I've baked the pudding with dollops of custard on top of the sponge.

I've also baked the custard as a layer on top of the rhubarb, before adding the sponge batter.

Which way is better, I hear you ask?

To be honest both were good. The layer of custard on top of the rhubarb layer gave more custard, it also bubbled over and some of it ended up on the bottom of my oven.

Thank goodness for oven liners!

So I'll leave it up to you to decide. Add a layer of custard on top of the rhubarb or dollops of custard on top of the sponge batter.

Both work, but beware of the overspill with the first option!

VEGAN CUSTARD

 

I use ready-made custard for this pudding.

Our favourite custard is Alpro custard, which is vegan, but you can use your favourite custard.

You won't use it all, so there is enough left over to serve with the pudding.

Of course, if you want to serve it with ice cream, that's ok too. Just pop the rest of the custard in the fridge for another day.

STEWING RHUBARB

I absolutely love rhubarb.

I like it with rice pudding, ice cream or yoghurt. 

I love a rhubarb crumble and rhubarb tart, but to be honest I'd be equally happy just eating it freshly cooked out of a pan.

My mum says as children they would be given a stalk of raw rhubarb from the garden and a wee pouch of sugar to dip it in and that was their treat.

For this pudding, you definitely want to cook the rhubarb.

You can either stew it or roast it.

To stew rhubarb, give it a rinse, cut it into chunks and pop them into a pan. Add a splosh of water and some sugar and then cook gently for about 10 minutes until the rhubarb is soft.

Try not to eat it all with a spoon there and then. You do need it for the pudding.

ROASTING RHUBARB

You can also roast rhubarb.

Just rinse the stalks of rhubarb, cut into chunks and spread in an even layer in an ovenproof dish.

Sprinkle with sugar and pop in a pre-heated oven for 20-25 minutes until soft.

Once more, try not to just eat it with a spoon.

WHAT DO YOU NEED TO MAKE RHUBARB & CUSTARD SPONGE PUDDING

I've talked about the rhubarb and custard, but what else do you need to make this pudding? Here is a list of all the ingredients you need.

• RHUBARB
• CUSTARD
• OAT MILK - or your regular milk
• WHITE WINE VINEGAR - or lemon juice
• VANILLA EXTRACT
• VEGETABLE OIL - or another mild oil
• PLAIN FLOUR - also called all-purpose
• CASTER SUGAR
• BAKING POWDER
• SALT 
• DEMERARA SUGAR - optional (to sprinkle on top of the pudding)

Also try -  Vegan Apple Sponge Pudding

WHAT TYPE OF DISH DO YOU BAKE A PUDDING IN?

I treated myself to a square Pyrex dish to use for puddings and pasta bakes.

It's a good all-rounder too. It goes in the freezer, microwave, oven and dishwasher.

It also has a click-on lid so you can store leftovers in the fridge.

It's a 1.9 Litre dish. The measurements are 21 cm x 21 cm x 8cm (8 1/4 inch x 8 1/4 inch x 3 inches).

You can use any style of casserole or baking dish, but it needs to be quite deep.

If your dish has a bigger surface area, the pudding will cook quicker, so you have to keep an eye on it.

WHAT TO SERVE RHUBARB & CUSTARD PUDDING

The sponge in this pudding is flavoured with vanilla and it's soft and moist.

The rhubarb is so full of flavour and there are little pockets of custard.

There are a few ways you can serve it, but do serve it warm or hot.

• CUSTARD
• VANILLA ICE CREAM
• WHIPPED CREAM
• POURING CREAM
• SQUIRTY CREAM

All of these options are available in really good vegan versions. 

MORE VEGAN PUDDINGS TO TRY

Here are a few more easy vegan puddings to try for a comforting end to your meal.

• Dark Chocolate Magic Pudding (self-saucing)
• Easy Microwave Jam Sponge Pudding
• Gently Spiced Rice Pudding
• Microwave Apple Sponge Pudding
• Microwave Golden Syrup Pudding
• Scottish Blackberry & Pear Crumble

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HOW TO MAKE VEGAN RHUBARB & CUSTARD SPONGE PUDDING

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

STEP 1

Preheat the oven and bake or stew the rhubarb until soft. Once cooked pour into your ovenproof dish.

Measure out the oat milk (or whatever milk you have in the fridge) and add vinegar or lemon to make vegan buttermilk.

Measure out the flour into a mixing bowl.

STEP 2

Add sugar, baking powder and salt to the flour and mix.

Add vanilla extract and oil to the milk.

Pour the wet ingredients into the dry ingredients.

STEP 3

Fold the cake batter until just combined, do not overmix!

Pour over the rhubarb already in your casserole dish.

Top with dollops of custard and a sprinkle of brown or demerara sugar and bake until golden and cooked through.

If it starts to brown, you can cover it with foil for the rest of the bake.

A skewer or toothpick should come out clean with no wet batter.

STEP 4

Once the pudding is cooked serve it with custard or ice cream while still warm.

Enjoy!

vegan pudding, rhubarb and custard, vegan rhubarb and custard pudding, vegan sponge pudding, British pudding, rhubarb dessert

dessert

British, vegan

Yield: 4-6

Author: Jacqueline Meldrum

Vegan Rhubarb & Custard Sponge Pudding

An easy recipe for vegan rhubarb and custard sponge pudding baked in the oven.

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

Ingredients

Rhubarb

• 400g (3/4 to 1 lb or 4 large stalks) rhubarb cut into chunks
• 5 tbsp caster sugar
• splash of water

Pudding

• 300 ml (1 cup) oat milk, or whatever milk you use
• 1 tsp white wine vinegar (or lemon juice)
• 1 tsp vanilla extract
• 75 ml (1/3 cup) vegetable oil or other mild oil
• 300g (1  3/4 cups) plain (all-purpose) flour
• 250g (1  1/4 cups) caster sugar
• 1 tsp baking powder
• pinch salt
• 5 tbsp vegan custard
• A sprinkle of brown sugar (optional)

Instructions

1. Preheat the oven to 180c/160c fan/gas mark 4/350f.
2. Stew or roast the rhubarb. To stew it add rhubarb to a pot with a splash of water and sugar and cook gently for 8-10 minutes until soft. To roast place in an even layer in a roasting dish, sprinkle with sugar and bake for 20 minutes until soft.
3. Once the rhubarb is cooked place in your baking or casserole dish and spread into an even layer.
4. Measure the milk into a jug or bowl, add the vinegar (or lemon juice) and set aside.
5. Measure the flour into a mixing bowl and add the caster sugar, baking powder and salt and mix well.
6. Add the vanilla extract and oil to the milk and mix.
7. Pour the milk mixture into the dry ingredients and fold in until just combined. Do not overmix!
8. Pour your cake batter over the rhubarb and top with dollops of custard. Just leave them as dollops, don't try to spread them. You can also sprinkle a little brown sugar over the dish.
9. Bake for 50 minutes to 1 hour. Check after 40 minutes, if it's starting to brown a bit too much, cover with foil.
10. It's ready when the sponge topping is cooked through and a skewer or toothpick inserted will come out batter free.
11. Serve warm with custard or ice cream.
12. Enjoy!

Notes:

Calories

4 huge portions = 781 calories per portion

5 large portions = 624 calories per portion

6 normal portions = 520 calories per portion

8 small portions = 390 calories per portion

You can also put the layer pf custard over the rhubarb layer and then add the sponge batter, but put a tray on the shelf below to catch it if it bubbles over.

Once cool this pudding can be kept in the fridge for a few days and reheated as required.

Nutrition Facts

Calories

520.73

Fat (grams)

15.80

Sat. Fat (grams)

1.91

Carbs (grams)

87.77

Fiber (grams)

2.55

Net carbs

85.22

Sugar (grams)

43.26

Protein (grams)

7.77

Sodium (milligrams)

141.04

Cholesterol (grams)

10.76

Created using The Recipes Generator