Rhubarb and Chocolate Pudding Recipe

Rhubarb Chocolate pudding is such a favorite Rhubarb recipe of mine, it gets baked several times a year once the Rhubarb is ready for picking in the garden.

Chocolate & Rhubarb Pudding

Usually this pudding is made in one large pudding dish and serves 10-12 people, great for a big family gathering. But I have found it cooks much more evenly if baked in two medium pudding dishes. You could even then place one baked pudding into the freezer for later.
If you want to make individual portions of this pudding using ramekins I have a separate recipe to follow - individual rhubarb & chocolate puddings.Recipe - Rhubarb & Chocolate Puddingmakes 2 medium puddings enough to serve 10-12 people (half the ingredients to make one medium pudding to serve 5)Equipment

large bowl

electric hand mix

scales

wooden spoon

measuring spoons

measuring jug

2 x 8inch/20cms dish

IngredientsOven temperature 200C/180C fan or gas mark 6.Fruit600gr rhubarb - cleaned and chopped into pieces125gr caster sugar (keep 2 tbsp to sprinkle on the top of your finished pudding)Sponge4 eggs200g self raising flour225g butter or margarine (softened)
200g caster sugar25gr coco powder (sifted)
2 teaspoons baking powder1 teaspoon vanilla essence100ml milk
50gr dark chocolate chips

makes 1 medium puddings enough to serve 10-12 people (half the ingredients to make one medium pudding to serve 5)

Rhubarb, Rhubarb, Rhubarb

InstructionsOven temperature 200C/180C fan or gas mark 6.Place the chopped rhubarb in the bottom of your dish, filling the dishes 3/4 full, sprinkle over the sugar (except 2 tablespoons of sugar for later).Add all the sponge ingredients into a bowl, with the exception of the chocolate chips. Whisk until well combined. Then add and stir in the chocolate chips. Spoon the mix over the rhubarb, and spread out evenly. Sprinkle a little sugar on the top, this will give you a lovely crunchy top.
Bake in the oven for 45-50 minutes.