| 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.
A Message from our Provider:
“We don’t change God’s message — His message changes us.”