This dish makes me happy because it reminds me of
Farmhouse Spring Pudding
my first (very green) springtime on the farm in Ireland…
so fresh and light. I bake this each spring for a Sunday
lunch. The first time I made it for the family, when I first
moved to Ireland, to my surprise/delight/thankfulness
everyone swooned. I hope you enjoy it too.
Serves 4 to 6
2 cups diced rhubarb
2 cups blackberries, raspberries,
3 cup sugar
2 teaspoons vanilla bean (seeds)
splash of freshly squeezed
4 tablespoons unsalted butter
4 cup sugar
1 organic egg, beaten
3 cup self-raising flour
3 cup all-purpose + 1 teaspoon
2 teaspoons lemon zest
1 or 2 tablespoons milk
1. Preheat oven to 350°F.
2. Butter a
1-quart baking dish.
3. Combine diced
rhubarb, berries, sugar, vanilla bean, and
splash of juice. Set aside for one hour.
4. Cream the butter, sugar, and lemon
zest together until light and fluffy.
5. Slowly add the egg and beat until
6. Sieve the flour and
fold into butter, sugar, zest, and egg
7. Add milk to create a dropping
8. Pour fruit mixture into
9. Spread batter over fruit
10. Bake in center of oven for
about 25 to 30 minutes, until topping is
11. Once out of the oven,
dust with caster or superfine sugar.
Serve cold with warm vanilla custard,
or even better, warm with a big scoop of
brown butter ice cream.
Imen McDonnell Farmhouse Spring Pudding