Step into a realm where culinary artistry meets comforting nostalgia with a dessert that truly captivates the senses. Our Whimsical Sticky Rhubarb Lavender Pudding Bake is more than just a sweet treat; it’s an experience, a journey through vibrant flavors and delightful textures. Imagine the tart brightness of fresh rhubarb, beautifully mellowed into a tender compote, perfectly balanced by the subtle, aromatic whisper of culinary lavender. This enchanting duo is lovingly encased within a moist, golden pudding cake, creating a foundation of pure bliss. But the magic doesn’t stop there. Each serving is lavishly drenched in a rich, deeply caramel-flavored, non-alcoholic butterbeer-inspired sauce, evoking childhood wonder and sophisticated indulgence all at once. This isn’t just a pudding; it’s a Sticky Rhubarb Lavender Butterbeer Pudding that promises to be the star of any table, transforming ordinary moments into extraordinary memories.
Why You’ll Love This Whimsical Sticky Rhubarb Lavender Pudding Bake
This pudding bake is designed to charm and impress, offering a unique blend of familiar comfort and adventurous flavors. Here’s why it’s destined to become a new favorite:
A Symphony of Flavors
The brilliance of this dessert lies in its harmonious contrast. The tangy zest of rhubarb cuts through the sweetness, while the lavender introduces an unexpected, elegant floral note that elevates the entire profile. The rich, caramel notes of the butterbeer sauce tie everything together, creating a complex yet utterly balanced taste.
Irresistible Textures
From the tender, slightly yielding rhubarb compote to the light and airy pudding cake and the luscious, velvety sauce, every spoonful offers a delightful textural experience. It’s truly a pudding that melts in your mouth.
Pure Indulgence, Minus the Guilt
Crafted to deliver maximum comfort and satisfaction, this recipe utilizes a non-alcoholic butterscotch flavoring for its sauce, ensuring it’s suitable for all ages and preferences, making it a perfect family-friendly indulgence.
Effortless Elegance
Despite its sophisticated presentation and complex flavors, this pudding bake is surprisingly straightforward to prepare. It’s perfect for those who want to create a show-stopping dessert without spending hours in the kitchen.
Ingredients & Substitutions
Achieving the perfect Whimsical Sticky Rhubarb Lavender Pudding Bake starts with quality ingredients. Here’s what you’ll need and some helpful substitution notes:
For the Rhubarb Lavender Compote:
- Fresh Rhubarb: Essential for its signature tartness and vibrant color. If fresh isn’t available, frozen rhubarb can be used; simply thaw and drain any excess liquid before chopping.
- Caster Sugar: Balances the rhubarb’s tartness. Granulated sugar works equally well.
- Culinary Lavender Buds: Crucial for the delicate floral aroma. Ensure you use culinary-grade lavender, as ornamental varieties can be too strong or bitter. Do not substitute with lavender essential oil. If you are not a fan of lavender, you can omit it or substitute with a teaspoon of orange zest for a bright citrus note.
- Water: Just a touch to help the rhubarb break down into a compote.
For the Pudding:
- Unsalted Butter, Softened: Crucial for a light, fluffy cake. Room temperature butter creams best.
- Caster Sugar: For sweetness and texture.
- Large Eggs, Room Temperature: Help bind the batter and provide richness. Room temperature eggs emulsify better.
- Vanilla Extract: Enhances overall flavor.
- Self-Raising Flour: Provides lift and structure. If you only have all-purpose flour, add an extra 1.5 teaspoons of baking powder per 175g of flour.
- Baking Powder: Extra leavening for a wonderfully airy pudding.
- Milk (or Plant-Based Milk): Adds moisture. Any dairy or non-dairy milk (almond, soy, oat) will work.
For the Sticky Butterbeer Sauce:
- Unsalted Butter: Forms the rich base of the sauce.
- Light Brown Sugar: Gives the sauce its deep caramel notes. Dark brown sugar can be used for an even richer, molasses-like flavor.
- Heavy Cream (or Plant-Based Cream): Creates a luxurious, silky texture. Coconut cream (from a can, thick part only) is a good plant-based alternative.
- Non-Alcoholic Butterscotch Flavouring: The key to the butterbeer taste. Look for baking extracts labeled “butterscotch.” Do not use alcoholic extracts if adhering to compliance guidelines.
- Pinch of Salt: Balances the sweetness and enhances all the flavors.
How to Make Sticky Rhubarb Lavender Butterbeer Pudding
Crafting this delightful dessert is a joyful process. Follow these steps to achieve a truly magical pudding bake:
- Prepare the Rhubarb Lavender Compote: Begin by combining your chopped rhubarb, caster sugar, culinary lavender, and water in a medium saucepan. Cook this mixture over medium heat for about 8-10 minutes. Stir occasionally until the rhubarb pieces are tender but still retain some of their shape. This ensures a pleasant texture in the final pudding. Remove from heat and allow it to cool slightly while you prepare the other components.
- Preheat and Prepare Dish: Preheat your oven to 180°C (350°F). Lightly grease and flour either a 20cm (8-inch) round ovenproof dish or six individual pudding molds. Proper greasing and flouring are essential for easy removal.
- Create the Pudding Batter: In a spacious mixing bowl, cream together the softened butter and caster sugar until the mixture becomes wonderfully light and fluffy. This aeration is key to a tender pudding. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added warmth.
- Combine Dry and Wet Ingredients: Sift the self-raising flour and baking powder directly into the wet butter mixture. Gently fold these dry ingredients until just combined, being careful not to overmix, as this can lead to a tough pudding. Gradually add the milk, mixing until you achieve a smooth, dropping consistency.
- Assemble and Bake: Spoon half of the pudding batter into your prepared dish(es). Carefully and evenly spread the cooled rhubarb lavender compote over this first layer of batter. Then, gently spoon the remaining pudding batter over the compote, spreading it to cover the fruit layer completely.
- Bake to Golden Perfection: Place the dish(es) in the preheated oven. Bake a large pudding for 35-45 minutes, or individual puddings for 20-25 minutes. The pudding is ready when it’s golden brown and a skewer inserted into the center comes out clean. While the pudding bakes, you’ll prepare your irresistible sauce.
- Prepare the Sticky Butterbeer Sauce: In a small saucepan, melt the butter over medium heat. Stir in the light brown sugar until it dissolves completely. Pour in the heavy cream, non-alcoholic butterscotch flavoring, and a pinch of salt. Bring the mixture to a gentle simmer, stirring continuously, then reduce the heat and let it cook for 2-3 minutes until it thickens slightly to a luscious consistency. Remove from heat.
- Serve and Enjoy: Once the pudding is out of the oven, immediately pierce its top several times with a skewer or fork. Generously pour about half of the warm sticky butterbeer sauce over the pudding, allowing it to soak into the warm cake. Serve warm, with the remaining sauce on the side for guests to add more to their liking. This pudding is truly a culinary delight. If you’re planning a full menu that balances rich flavors with exciting twists, consider a vibrant main course like this Bang Bang Chicken Bake from Fork Haven™.
Tips for Success
- Don’t Overcook the Rhubarb: You want the rhubarb to be tender but still have a little bite and structure. Overcooking will result in a mushy compote.
- Mind the Lavender: Culinary lavender is potent. Stick to the recommended amount; too much can make the pudding taste soapy or overly floral.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for the best emulsion and a smooth, fluffy batter.
- Gentle Folding: When adding the flour, fold gently. Overmixing develops gluten, which can lead to a tough, dense pudding.
- Test for Doneness: A skewer inserted into the center should come out clean, indicating the pudding is perfectly baked.
- Sauce Consistency: The butterbeer sauce will thicken slightly as it cools. Don’t over-reduce it on the stove.
- Individual vs. Large: For individual puddings, ensure your molds are well-greased and floured for easy demolding. They also bake much faster, so keep an eye on them.
- The Magical Touch: For an extra whimsical presentation, a tiny sprinkle of edible gold glitter on top before serving adds a truly enchanting flourish.
Serving Suggestions
While this pudding is glorious on its own, here are a few ways to enhance the experience:
- Classic Companions: A scoop of high-quality vanilla bean ice cream melts beautifully into the warm pudding and sauce, adding a creamy contrast. A dollop of fresh whipped cream or a generous pour of warm custard also works wonderfully.
- Warm Beverages: Pair with a comforting cup of tea, a rich coffee, or even a non-alcoholic cider for a complete cozy experience. For another touch of whimsy, explore our recipe for Grinch Punch, perfect for themed gatherings.
- Garnish: A few fresh mint leaves, a sprinkle of toasted slivered almonds, or a dusting of confectioners’ sugar can add visual appeal and extra texture.
Storage & Reheating
This Whimsical Sticky Rhubarb Lavender Pudding Bake is best enjoyed warm and fresh, but leftovers are still delightful:
- Storage: Allow any leftover pudding to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3-4 days. Store any leftover butterbeer sauce separately in an airtight container in the refrigerator.
- Reheating:
- Microwave: For individual portions, place the pudding on a microwave-safe plate, add a splash of milk or cream over it (to prevent drying out), cover, and heat on medium power for 30-60 seconds, or until warmed through. Reheat the sauce gently in the microwave or a small saucepan.
- Oven: For a larger pudding, cover the dish with foil and reheat in a preheated oven at 150°C (300°F) for 15-20 minutes, or until warmed through.
FAQ
- Can I use dried lavender instead of fresh culinary lavender?
While fresh culinary lavender buds are preferred for their delicate aroma, you can use dried. Reduce the amount to about ½ teaspoon, as dried lavender is more potent.
- What if I don’t have self-raising flour?
You can make your own self-raising flour by combining 175g of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt.
- Is the butterbeer sauce truly non-alcoholic?
Yes, the recipe specifically calls for non-alcoholic butterscotch flavoring, making the sauce completely alcohol-free and suitable for everyone.
- Can I make this pudding ahead of time?
You can prepare the rhubarb lavender compote and the sticky butterbeer sauce a day in advance and store them in the refrigerator. Assemble and bake the pudding fresh on the day you plan to serve it for the best results.
- My pudding didn’t rise much, what went wrong?
Common reasons for a pudding not rising include overmixing the batter (which develops gluten and makes it dense), using old or inactive baking powder, or the oven not being at the correct temperature.
The Whimsical Sticky Rhubarb Lavender Pudding Bake is truly a dessert that transcends the ordinary. It’s an invitation to explore a world of balanced flavors, comforting textures, and a touch of fantasy. Whether you’re seeking a show-stopping dessert for a special occasion or simply a delightful indulgence for a cozy evening, this pudding promises to deliver an unforgettable culinary experience. Its unique combination of tart rhubarb, aromatic lavender, and rich butterbeer sauce creates a symphony that will leave a lasting impression. Gather your ingredients, embrace the magic, and prepare to enchant your taste buds with every spoonful.
Whimsical Sticky Rhubarb Lavender Pudding Bake
Step into a world of culinary magic with our Whimsical Sticky Rhubarb Lavender Pudding Bake. This enchanting dessert masterfully combines the tart brightness of fresh rhubarb, simmered into a tender compote, with the delicate floral notes of culinary lavender, all nestled within a moist, airy, and golden pudding cake. Drizzled generously with a non-alcoholic, rich, and deeply caramel-flavored butterbeer-inspired sauce, it’s a nostalgic treat that promises comfort and a touch of fantasy in every spoonful. Perfect for special occasions, a cozy gathering, or an elevated weeknight indulgence, this pudding offers a delightful twist on a classic, showcasing layers of complex yet harmoniously balanced flavors that will transport your taste buds.
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
- For the Rhubarb Lavender Compote:
- 400g fresh rhubarb, trimmed and chopped into 1-inch pieces
- 75g caster sugar
- 1 tsp culinary lavender buds
- 2 tbsp water
- For the Pudding:
- 150g unsalted butter, softened
- 150g caster sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 175g self-raising flour
- 1/2 tsp baking powder
- 50ml milk (or plant-based milk)
- For the Sticky Butterbeer Sauce:
- 100g unsalted butter
- 150g light brown sugar
- 100ml heavy cream (or plant-based cream)
- 1 tsp non-alcoholic butterscotch flavouring
- Pinch of salt
Instructions
- Prepare the Rhubarb Lavender Compote: In a medium saucepan, combine the chopped rhubarb, caster sugar, culinary lavender buds, and water. Cook over medium heat for 8-10 minutes, stirring occasionally, until the rhubarb is tender but still holds its shape. Remove from heat and set aside to cool slightly.
- Preheat your oven to 180°C (350°F). Lightly grease and flour a 20cm (8-inch) round ovenproof dish or six individual pudding molds.
- Make the Pudding Batter: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Sift the self-raising flour and baking powder into the wet mixture. Fold gently until just combined. Gradually add the milk, mixing until you have a smooth, dropping consistency. Be careful not to overmix.
- Assemble and Bake: Spoon half of the pudding batter into your prepared dish(es). Carefully spread the cooled rhubarb lavender compote over the batter. Top with the remaining pudding batter, gently spreading it to cover the rhubarb layer.
- Bake for 35-45 minutes for a large pudding, or 20-25 minutes for individual puddings, or until golden brown and a skewer inserted into the center comes out clean. While the pudding bakes, prepare the sauce.
- Prepare the Sticky Butterbeer Sauce: In a small saucepan, melt the butter over medium heat. Add the light brown sugar and stir until dissolved. Pour in the heavy cream, non-alcoholic butterscotch flavouring, and a pinch of salt. Bring to a gentle simmer, stirring constantly, then reduce the heat and cook for 2-3 minutes until the sauce thickens slightly. Remove from heat.
- Serve: Once the pudding is baked, remove it from the oven. Immediately pierce the top of the pudding several times with a skewer or fork, then generously pour about half of the warm sticky butterbeer sauce over the top, allowing it to soak in. Serve warm with extra sauce on the side, perhaps with a scoop of vanilla bean ice cream or a dollop of fresh cream.
Notes
For an extra magical touch, sprinkle a tiny bit of edible gold glitter on top before serving. If using individual molds, ensure they are well-greased and floured for easy removal. Leftover pudding can be gently reheated in the microwave, covered, with a splash of milk or cream to loosen, and served with warmed sauce.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking, Simmering
- Cuisine: Fantasy-Inspired British
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 55g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg