Rhubarb radio pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour; all purpose |
| ⅓ | cup | Sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda Salt |
| 1½ | cup | Rhubarb- diced |
| ¼ | cup | Raisins |
| ½ | cup | Milk |
| 1 | Egg | |
| ½ | teaspoon | Vanilla Water; boiling |
| ¼ | cup | Brown sugar- packed |
| ¼ | cup | Butter |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Lemon rind; grated |
| 1 | pinch | Nutmeg |
Directions
PUDDING
SAUCE
Preheat oven to 350F. Pudding: In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in rhubarb & raisins. In separate bowl, beat together milk, egg and vanilla just enough to combine; stir into flour mixture. Turn batter into greased 8" square baking dish. Sauce: In boiling water, stir sugar and butter till sugar dissolves and butter melts. Add lemon juice, rind and nutmeg.
Pour gently over batter. Bake at 350F for 30-35 minutes till pudding is golden brown on top and centre is firm to touch. SERVES: 6