Usuba
Pudding with Butter Dough, Rhubarb and Strawberry
Delicate pudding with fruit filling. Buttery batter rises during baking, while rhubarb and strawberry create a sweet juice that soaks through the entire dish. Served warm, straight after cooking.
- Total
- 50 min
- Standard serving
- 147.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Finely chop the rhubarb stalks and strawberries.
- 2
Step 2
In a small saucepan, mix water, starch, and 1/3 cup sugar. Add rhubarb and place over heat. Stirring constantly, bring to a boil and simmer for 3 minutes. Remove from heat and mix with strawberries.
- 3
Step 3
Beat eggs, milk, butter, and vanilla extract with a mixer on high speed.
- 4
Step 4
Mix flour, baking powder, salt and 1/2 cup sugar. Add to the egg mixture and beat with a mixer on low speed until you reach a dough consistency.
- 5
Step 5
Set aside half a cup of the rhubarb, strawberry, and starch mixture. Pour the rest into a glass baking dish. Pour the batter over it and smooth the surface. Sprinkle the reserved berry and rhubarb mixture on top.
- 6
Step 6
Bake in the oven at 205 degrees for 25–30 minutes until golden brown.
- 7
Step 7
Leave the pudding in the mold for 5 minutes, then serve warm.
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