Best Very Healthy Oatmeal Rhubarb Orange And Ginger Pudding Recipes

VERY HEALTHY OATMEAL, RHUBARB, ORANGE AND GINGER PUDDING

Steps:

• For the topping, in an egg cup or other small pot put a medium size teaspoon of marmalade. Add enough Boiling water (not much!) to soften to a thick paste.
• Measure the Oatmeal into pan. ('Porridge Oats' here in the UK). Personally I find 'quick oats' a real disappointment as I like the texture of the rolled oats, but if you must -- :).
• Add ground ginger, vanilla flavouring (and caraway seeds if using them).
• Add dried milk if using it - or fresh milk/ buttermilk plus water to make total 1 1/2 cups (345ml) of liquids.
• Either squish a quarter of an orange, including pulp (but not rind or pips!) into the pan or add the orange juice.
• Bring to a gentle boil on a moderate heat and reduce heat to simmer once boiling point reached, stirring occasionally.
• Once it has thickened (to personal taste) almost to the point of being ready to eat (about 2 or 3 minutes), if using it, add the wheat bran. Please bear in mind the bran will soak up quite a bit of water and thicken the mixture. I just added it because I like a chewier texture and the 'seriously good for you, wholesome' flavour, but absolutely a matter of personal taste!
• Whether adding bran or not, when nearly thick enough, add the rhubarb and about 3 teaspoons Splenda or sugar. Canned rhubarb is fine - probably better actually. I can buy unsweetened canned rhubarb but if using sweetened rhubarb then you'll probably want to decrease the total sugar a bit.
• Add the Cream of Tartar and gently stir it in well.
• Add the good 1/2 tsp or so of baking soda and immediately stir it in gently but very quickly - it rises a lot immediately.
• Increase the heat a bit, stirring continuously to mix well. Bring to desired thickness stirring as necessary then pour into serving bowl.
• Top with the yoghurt. Sprinkle a couple of teaspoons of artificial sweetener / sugar across the top. (I expect brown sugar would be especially nice!) I sprinkled a bit more ground ginger across the top as well as I really like ginger! Pour the prepared marmalade sauce across the yoghurt.
• SERVE AND DEVOUR!
• A passing thought about a slight oversight of mine -- I weighed the uncooked rhubarb to be 70g and forgot to weigh it once cooked and before adding it. The 130g cooked rhubarb is a guess - but the volume measure (about 3 tablespoons) was about what the 70g uncooked rhubarb became after cooking.
• VARIATIONS:.
• A couple of delicious ideas that I've not tried yet but probably will --.
• A baked dessert could be made by preparing with either rhubarb, large chunks of drained canned peach slices/pineapple, large chunks of peeled apple and/or sultanas into a suitable baking dish with perhaps 1/2 cup of flour (wholemeal would probably be really good for this) plus a bit more sweetness, baking in a medium oven for 1/2 to 3/4 hour or so. Also you could change the vanilla for almond essence (but surely not with rhubarb!) Then either eating, topped with toasted oats or chopped nuts and brown sugar (and maybe fine-chopped candied ginger, or maybe a couple of tablespoons orange marmalade / canned peach slices pulped though your fingers, a pineapple ring or whatever depending on what's in the middle). Served warm with custard and maybe strawberry/apricot jam/preserve, or set firm and cold with ice-cream or sweetened greek-style (nonfat) yoghurt.
• Or the baked dessert could be left to cool somewhat and then topped with (maybe a layer of strawberry/apricot jam/preserve, then) a nice vanilla egg-custard, left to set, then topped as before with toasted oats, candied ginger or whatever.
• With acknowledgments to Toni Gifford's excellent Ginger Peach Oatmeal #112474 which I spotted the other day which must have been there at the back of my mind for the idea about peaches!
• Just ideas running wild through my head!
• Do enjoy eating, and maybe playing with this recipe! :).

GINGER RHUBARB CRISP

Steps:

• Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
• Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
• Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

STEM GINGER PUDDING WITH STICKY ORANGE SAUCE

Steps:

• Preheat oven to 350f/Gas Mark 4.
• Place all the sponge pudding ingredients EXCEPT the stem ginger in a bowl and whisk till smooth and pale.
• Fold in the chopped stem ginger and pour mixture into a 2 1/2 pint ovenproof pudding bowl, then place the bowl in a roasting tray and fill with boiling water until 2/3 up the side of the pudding bowl. Bake for 45 minutes or until firm.
• To make the sauce, place all the ingredients EXCEPT the orange zest in a pan and boil for 5-10 minutes or until the mixture has reduced and is slightly thickened. Remove from heat and stir in orange zest.
• Remove pudding from oven, cut into slices and serve hot with the orange syrup poured over.

BAKED GINGER PUDDING

Steps:

• Boil together the syrup ingredients for five minutes and pour into a greased dish. Keep warm while you prepare the mixture.
• Mixture:.
• Cream butter and sugar and add egg. Dissolve bicarb in milk and pour over dates and jam. Add to butter mixture and stir well. Sift the dry ingredients together and add to butter mixture. Stir well. Put the mixture in the warm syrup using a spoon and bake for 30 minutes at 180°C Serve with custard.

PLUM AND GINGER PUDDING

Steps:

• Pre heat oven to 160 degrees celsius.
• Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
• Spread sugar mix over base of a lined cake tin.
• Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
• In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients.
• Pour ontop of the plums and sugar mix.
• Bake at 160 degrees celsius for 45 minutes.
• When cool turn out of the cake tin.
• Note: Served best warm, its fine to reheat in the microwave.
• Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.