This is the long-awaited pudding which according to the opinion of many has beaten Alex’s bread & butter pudding (which he made last night for dinner, yea you bet) hands down. Made this today to pair with a meal for Sam & I (which I will post about tomorrow because I’m too knackered now). Was really tired from shopping in town after my paper but there’s nothing like making pudding to calm the nerves and relax from a hard day at work, etc.

According to Nigella, a grunt is a different take on the cobbler which is an American take on the crumble. A cobbler has either a biscuit-y or cakey texture. A grunt has instead a scone-like texture and because of the double cream it uses, it’s absolutely gorgeous, creamy and warming. Think warm scones on warm sugared rhubarb with a healthy serving of lovely heavy cream. There! That’s it.

The sultanas are a great add as well and add a little more sweetness to the tartness of the rhubarb. I do not recommend going any more than 200g of sugar as you want to keep the general flavour of the fruit and not some intensely sweet cooked fruit.

This little doodle was done in the library during our 7hour revision session. Indeed Hans and I were reaching near breaking point and so a little entertainment break was needed.

To all who have wished me luck for my exams - thank you! It went well. One left to go before party time.

To sum this up, the meal and pudding was lovely and a great way to unwind. Great way to start the weekend and recuperate before revision for the last paper.

On insistence of Sam, here’s a little quote that he’d love to see on here…

Sam, rubbing his furry belly, says: “Fantastic!”

Rhubarb Sultana Grunt
Ingredients

For the filling:
650g rhubarb, cut into 2-3cm pieces
200g caster sugar
1/4 cup sultanas
50g salted butter, cut into small pieces

For the topping:
100g plain flour
50g whole wheat flour
3 tbs caster sugar
1/2 tsp salt
250ml double cream, whipped

Preheat oven to 190d Celsius.
Spread out the fruit and sultana over the bottom of the overproof dish and sprinkle the sugar all over. Drop the butter pieces over the fruit.
For the topping, sift flours, sugar and salt into a mixing bowl. Make sure the double cream is whipped till just before it is too stiff. Gently stir in the cream into the flour mixture until it forms a sticky dough. Spread the mixture over the fruit and cover the top in an even layer.
Bake for 45min or until the fruit is bubbling and the top is golden.

Serve with the best vanilla ice cream you’ve got.