Rhubarb Caramel Pudding

A very unusual way to make a fruit pie, but so delicious, with the slightly soggy pastry base soaked in a caramel sauce.

This recipe came from a 1980-something Woman's Realm magazine and was attributed to Mrs Grimes from Leeds, West Yorkshire. Woman's Realm went out of publication in 2001 and the recipe suggests the cost to be £1.40. Imagine! At the time of writing, the butter alone would cost that. Woman's Realm also featured a weekly poem, one of which I remember more with my heart than with my memory and I have long since lost the original. All I remember of it is the beginning "What absolutely rotten luck To be an artificial duck, Afloat upon an artificial pond" and the last line "I happen to be real". Oh, if anyone knows the rest of the poem, please let me know as, for some reason, the poem has always resonated with me.



10 ox plain flour

5 oz butter (though 3 oz lard and 2 oz butter make a better pastry)


4 oz butter

4 oz brown sugar


1 lb rhubarb, trimmed and cut into one inch pieces

3 oz granulated sugar

2 tablespoons water


Set oven to 400F, 200C, Gas 6


Sift flour and salt into a bowl.

Rub in fats until mixture resembles breadcrumbs.

Stir in water to mix to a stiff dough


Lightly grease a shallow 2½ pint overproof glass dish

Dab butter all over base of dish, then sprinkle with sugar

Roll our half the pastry and use to cover the bottom and sides of dish


Layer the rhubarb in the dish with sugar and sprinkle with water.

Roll out remaining pastry to cover top

Bake for 40 minutes until golden

Loosen edges of pudding, cover with  a plate and turn upside down

The butter and sugar will have melted to make a caramel-like sauce