Ingredients
Scale
- 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