I was looking for a recipe to use up the rhubarb I had and stumbled upon this recipe from my very old (1981) and falling apart St Michael 1,000 Recipe Cook Book. With the weather showing no sign of cheering up I have been cooking a lot of comfort food recently. This pudding was yummy served with a dollop of vanilla ice cream.
This pudding starts out like a crumble and ends up like a batter.
- 100g / 4oz Self-raising flour
- Pinch of salt
- 50g / 2oz Butter or margarine, cut into pieces
- 100g / 4oz Sugar
- 450g / 1lb Young rhubarb, cut into 2.5cm / 1 inch pieces
- 150ml / ¼ Pint milk
- Pre-heat the oven to 200°C.
- Sift the flour and salt into a mixing bowl.
- Add the fat and rub into the flour with fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar and rhubarb and beat in the milk to make a thick batter.
- Turn into a buttered 1 litre (1 ¾ pt) baking dish and bake for 30 to 40 minutes.
- Serve at once with castor sugar and some vanilla ice cream or custard.