A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.
/ 4oz self-raising flour
/ 2oz butter or margarine
cut into pieces
/ 4oz granulated sugar
/ 1lb young rhubarb
cut into 2 cm / 3/4 inch pieces
/ 1/4 pint milk
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.
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