Rhubarb, Rasperry and Praline Warm Pudding

Recipe by Neil Perry from Neil Perry Rockpool Sessions

This dessert made from vanilla butter cake, rhubard puree and chiboust is a sweet Rockpool sensation.

Ingredients
  • 22 rounds Vanilla butter cake see recipe below
  • Chiboust Recipe below
  • rhubarb puree recipe below
  • Stewed raspberry
  • Praline crushed roughly
  • icing sugar
Vanilla Butter Cake
  • 300 g unsalted butter
  • 1 tablespoon vanilla essence
  • 12 Whole Eggs
  • 360 g caster sugar
  • 350 g Plain Flour
  • Salt
Chiboust
  • 800 ml Milk
  • 12 Eggs seperated
  • 120 g caster sugar
  • 60 g Cornflour
  • 400 g caster sugar
Rhubard Puree
  • 330 g rhubarbs
  • 100 g caster sugar
Method
  • Place a round of vanilla butter cake in the base of 20 round bottomless moulds (22cm x 10 cm).
  • Top each with a layer of rhubarb puree and stewed raspberries.
  • Place a paper collar around the outside of the moulds, then fill with a layer of chiboust.
To Serve
  • Pre-heat the oven to 190C.
  • Sprinkle the tarts with the praline and dust liberally with icing sugar.
  • Bake the tarts for 12 to 15 minutes or until golden.
  • Remove the moulds carefully & dispose of the greaseproof paper.
  • Serve with vanilla sauce or whipped cream.
  • Once assembled, the tarts can be refrigerated for up to 4 hours.
Vanilla Butter Cake
  • Pre-heat the oven to 175C.
  • Melt the butter & vanilla essence together.
  • Whisk the eggs & caster sugar together until they are thick enough to form a ribbon.
  • Mix the flour & salt together & fold them into the egg mixture, in 3 stages.
  • Add ¼ of the mix to the butter & mix well.
  • Fold the butter mix back through the remaining egg mix.
  • Bake on a 57cm x 37cm baking tray, in a frame for 20 to 24 minutes.
  • Set aside to cool.
  • Cut out rounds of butter cake with a 10cm round bottomless cake ring.
Chiboust
  • Heat the milk gently, without boiling & set aside.
  • Whisk the egg yolks together with 120g caster sugar & the corn flour.
  • Add the hot milk & bring to the boil, whisking continuously.
  • Boil for 1 minute.
  • Pass through a sieve & set aside to cool, covered tightly with plastic so that a crust doesn't form.
  • Whisk the egg whites together with 400g caster sugar & fold them back into the custard mixture.
Rhubard Puree
  • Wash the rhubarb.
  • Slice it finely & add to a saucepan with the caster sugar.
  • Cook over a low to medium heat until thick.
  • Set aside to cool.
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