Preparation

20 minutes

Cooking

20 - 25 minutes

Portions

Four good helpings

Chef says

If you are Yorkshire pud fan with a sweet tooth, this surreptitiously syrupy dessert has your name on it.

Tips

Not a lover of rhubarb? Try the recipe with your favourite fruit.

The sweet cicely sweetens the dish.

By Karen, Walden Local Food

Ingredients

3 or 4 sticks of rhubarb

Good handful of sweet cicely, chopped

140g plain flour

200ml milk

4 eggs

75g raisins

2 tablespoons of butter

2 tablespoons of brown sugar

1 tablespoon of sunflower oil

Method

1. Peel the rhubarb, cut into 3cm chunks and cover in boiling water. This softens the fruit, reduces bitterness and encourages juiciness
2. Drain, and mix with the sweet cicely and raisins
3. To make the batter, whisk the flour, milk and eggs together
4. Warm the oil in a pan, add the butter and sugar
5. Once the sugar has dissolved pour the mixture into a deep baking dish, and pop into a pre-heated oven, 200°C, until the mixture begins to bubble
6. Pour the batter mixture over the bubbling sugar/butter mix, and quickly lay out the rhubarb, leaving a 3cm gap around the edge (for that crispy sugar-coated crust)
7. Bake at 200°C for 20 to 25 minutes, or until the crust is golden brown
8. Cut, then lift a slice - what lies beneath is the sticky syrup - so scoop some up with a spoon, and drizzle over.
9. Don't be shy - time to stop salivating and tuck in
   

If you are Yorkshire pud fan with a sweet tooth, this surreptitiously syrupy dessert has your name on it.