Cobweb Pudding

After an abortive first attempt, I finally summoned the ingredients, the time and, most importantly, the occassion to warrant a runthrough of the by now renowned Cobweb Pudding.

I'd forgotten just how darned easy this recipe is. The great thing is, the mousse separates as it sets in the fridge so you have a lovely fluffy top and then a more dense yoghurt-consistency pudding layer underneath, and everyone thinks you've gone to ever so much trouble!

Grandma's Cobweb Pudding

1lb rhubarb, cut into 1" pieces

1 packet raspberry or strawberry jelly (Jell-o)

1 tbsp jam to sweeten (cheapo mix fruit seedless if perfect!)

1/4pt hot water

3 eggs

Cook the rhubarb slowly in a pan until completely mush. You have to keep an eye to stop it sticking, but once the water is released from the stalks it gets a bit easier. My original recipe says to then push through a seive, but I recall hours as a child being given this job and it's not fun. I think blending would be fine: this time I just mashed it a bit to break down the fibres and that was ok, though still a bit stringy.

Dissolve the jelly in 1/4pt hot water (not the pint that the instructions will tell you) and add to the rhubarb, along with the jam. Separate the eggs and beat the yolks. In a clean, dry bowl, beat the egg whites until stiff. By this time, the rhubarb will have cooled a little, so beat the yolks in, then slowly fold the stiff whites.

Poor into the serving dish and chill overnight. The cobweb is officially the starburst pattern that you can make with cream on the surface before serving, but I actually never have! It's great by itself, or with a dollop of your favourite 'cream': creme fraiche, greek yoghurt, cream or icecream.

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