A delightful dessert combining the tangy flavors of rhubarb and lemon with a soft, pudding-like texture.
Preheat your oven to 350°F (180°C).
Preheating ensures even cooking and the correct texture.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.
Sift the dry ingredients together for a smoother batter.
Add the rhubarb and raisins to the dry mixture and stir to coat them evenly.
Coating the rhubarb and raisins in flour prevents them from sinking to the bottom.
In a separate bowl, whisk together the milk, egg, and vanilla until well combined.
Ensure the egg is at room temperature for better mixing.
Pour the wet mixture into the dry ingredients and stir until just combined.
Avoid overmixing to keep the pudding tender.
Transfer the batter to a greased 8-inch square baking dish.
Grease the dish thoroughly to prevent sticking.
In a small saucepan, combine the brown sugar, butter, and boiling water, stirring until the sugar dissolves and the butter melts.
Use a whisk to ensure the sauce is smooth.
Add the lemon juice, grated lemon rind, and nutmeg to the sauce and stir well.
Adjust the lemon juice to taste for desired tartness.
Pour the sauce gently over the batter in the baking dish.
Pour slowly to avoid disturbing the batter.
Bake in the preheated oven for 30-35 minutes, or until the pudding is golden brown and set.
Check doneness by inserting a toothpick into the center; it should come out clean.
Allow the pudding to cool slightly before serving. Enjoy warm with a dollop of whipped cream or a scoop of ice cream.
Letting it cool slightly helps the flavors meld together.
