Rhubarb Pudding
A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.
Servings 6 people
Ingredients
- 115 g / 4oz self-raising flour
- 1 pinch of salt
- 55 g / 2oz butter or margarine cut into pieces
- 2 tsp vanilla sugar
- 115 g / 4oz granulated sugar
- 450 g / 1lb young rhubarb cut into 2 cm / 3/4 inch pieces
- 140 ml / 1/4 pint milk
Instructions
- Pre-heat the oven to 200°C.
- Sift the flour and salt into a mixing bowl.
- Add the butter/margarine and rub into the flour with fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar, vanilla sugar and rhubarb.
- Then beat in the milk to make a thick batter.
- Turn into a buttered 1 litre (1 ¾ pt) baking dish and bake for 40 minutes until golden.
- Serve at once with a dusting of castor sugar along with custard or vanilla ice cream.
Video
Notes
Can be quickly knocked up while your main course is cooking and then when that's nearly ready put your pudding in the oven and it will be ready by the time you're ready for dessert