Make Mary Berry’s delicious rhubarb and lemon pudding ahead of time, as they can be stored in the fridge for up to 12 hours.

Mary Berry said: “The combination of rhubarb and lemon is delicious. This pudding looks particularly pretty made with young pink rhubarb.”

But the vivid red gives it a festive look that is also eye-catching and beautiful, so whichever hue of rhubarb you get will work wonderfully well.


Serves: six


  • 750g (1lb 10oz) rhubarb, sliced into 4cm (13⁄4in) pieces
  • Finely grated zest of 1⁄2 orange, plus two tbsp orange juice
  • 25g (scant 1oz) caster sugar

If you’re going to make the rhubarb and lemon pots for 12 people, there are a few adjustments to make.

Ingredients for 12 people:

  • 1.5kg (3lb 3oz) rhubarb, sliced into 4cm (13⁄4in) pieces
  • Finely grated zest of one orange, plus four tbsp orange juice
  • 50g (13⁄4oz) caster sugar

For the lemon topping:

  • 600ml (one pint) double cream
  • 100g (31⁄2oz) caster sugar
  • Finely grated zest and juice of three lemons
  • 12 mint leaves, to decorate

If you’re making the pudding for 12 people, the only difference you need to make (aside from the quantity of ingredients) is to simmer the rhubarb, orange zest, etc for 15 minutes, instead of 10 minutes.

This is in reference to step one in the recipe’s method, when the ingredients are simmering in a pan.

What does simmering mean?

This means heating food just below boiling point, so it will be gently bubbling away.

Do note, that while the pretty pudding can be made and stored in the fridge for 12 hours before serving, it’s not suitable for freezing.

This means it’s a great little pudding to make in the evening that can be served after the next day’s feast.