Rhubarb Pudding Recipe

Rhubarb Pudding Recipe

Ingredients : Serves 4

225 g/8 oz/2 cups self-raising (self-rising) flour

A pinch of salt
2.5 ml/0.5 tsp ground ginger
100 g/4 oz/0.5 cup butter or margarine

175 g/6 oz/0.75 cup soft brown sugar
225 g/8 oz rhubarb, chopped
2 eggs, beaten
30 ml/2 tbsp single (light) cream

Method :

Mix together the flour, salt and ginger, then rub in half the butter or margarine until the mixture resembles fine breadcrumbs. Stir in 100 g/4 oz/0.5 cup of the sugar, the rhubarb and eggs. Spoon the mixture into a greased 1.2 liter/2 pt/5 cup pudding basin and cover with pleated greaseproof (waxed) paper. Place in a large saucepan and add enough boiling water to come half-way up the side of the basin. Cover and steam for 1.5 hours, topping up with boiling water as necessary, until springy to the touch.


To make the sauce, melt the remaining butter or margarine and stir in the remaining sugar and the cream until the sugar has dissolved. Serve the sauce warm with the hot pudding.

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