Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Rhubarb; trimmed |
| ¾ cup | Water |
| 1 cup | Caster sugar |
| 1 \N | Orange; zest of |
| ½ cup | Raisins |
| 90 grams | Butter |
| ¾ cup | Caster sugar |
| 1 cup | Plain flour |
| 2 teaspoons | Baking powder |
| ½ cup | Milk |
| 1 \N | Dessertspoon cornflour |
| 1 tablespoon | Caster sugar |
1. Cut rhubarb into 2.5cm pieces. Place water and 1 cup sugar in saucepan and bring to the boil. Add rhubarb and poach with orange zest and raisins until just tender. Drain, reserving liquid.
2. Pre-heat oven to 180deg.C. Grease a 1½-2 litre gratin dish. Spoon rhubarb into the dish, smoothing the surface.
3. Cream butter and ¾ cup sugar until light and fluffy. Sift together the flour and baking powder and add to creamed mixture alternately with the milk. Spread over the fruit. Combine cornflour and 1 tablespoon sugar and sprinkle on top.
4. Measure reserved cooking liquid and make up to a cup with water.
Carefully pour over the pudding and bake for about 1 hour. Serve warm with cream or custard.
Converted by MC_Buster.
Per serving: 1015 Calories (kcal); 78g Total Fat; (65% calories from fat); 9g Protein; 83g Carbohydrate; 214mg Cholesterol; 1794mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 15 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.