| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4qr | 1 | servings | |
INGREDIENTS
| 1 | bn | Rhubarb; trimmed |
| 3/4 | c | Water |
| 1 | c | Caster sugar |
| 1 | Orange; zest of | |
| 1/2 | c | Raisins |
| 90 | g | Butter |
| 3/4 | c | Caster sugar |
| 1 | c | Plain flour |
| 2 | ts | Baking powder |
| 1/2 | c | Milk |
| 1 | Dessertspoon cornflour | |
| 1 | tb | Caster sugar |
INSTRUCTIONS
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 1 1/2-2 litre gratin dish. Spoon rhubarb into the dish, smoothing the surface. 3. Cream butter and 3/4 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 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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