Rhubarb and raisin pudding

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.

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