A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.
Course Dessert
Cuisine British
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6people
Author Camilla Hawkins
Ingredients
115g/ 4oz self-raising flour
1pinchof salt
55g/ 2oz butter or margarinecut into pieces
2tspvanilla sugar
115g/ 4oz granulated sugar
450g/ 1lb young rhubarbcut into 2 cm / 3/4 inch pieces
140ml/ 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