On TV Tonight
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 15 min
- Cook time:
- 2 hrs
Allegra McEvedy puts a sweet spin on the traditional Yorkshire pud, which becomes a great base for baked rhubarb and ice cream
Method1. Preheat the oven to 110C/90C fan/gas ¼.
2. For the rhubarb: cut the rhubarb into 10cm/4in batons and place on a baking tray, making sure the pieces do not overlap. Sprinkle over the sugar and scatter over the vanilla seeds and pod. Drizzle over the orange juice and lay the pieces of orange peel over.
3. Cover the tray tightly with aluminium foil and bake for 1 hour 30 minutes, or until the rhubarb is tender but keeping its shape. Remove from the oven and set aside.
4. Increase the oven temperature to 200C/180C fan/gas 6.
5. For the Yorkshire pudding: pour a layer of vegetable oil in a medium ovenproof frying pan and place into the oven.
6. Mix the flour, eggs, milk, water, caster sugar, pinch of salt and drop of malt vinegar together in a bowl to form a smooth batter. Carefully pour the batter into the preheated pan with the oil (be careful as it may spit) and bake on the middle rack of the oven for 25 minutes, or until the pudding is risen and the edges are golden-brown and puffed.
7. To serve, sprinkle the Yorkshire pudding with vanilla sugar and spoon the baked rhubarb into the centre. Serve with vanilla ice cream.
For the rhubarb
- 500 g forced rhubarb, washed and trimmed
- 150 g caster sugar, plus extra to taste
- 1 vanilla pod, split and seeds scraped
- 1 orange, juice and peel
For the Yorkshire pudding
- vanilla sugar, for sprinkling
- vanilla ice cream