| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour; all purpose |
| 1/3 |
c |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda Salt |
| 1 1/2 |
c |
Rhubarb- diced |
| 1/4 |
c |
Raisins |
| 1/2 |
c |
Milk |
| 1 |
|
Egg |
| 1/2 |
ts |
Vanilla Water; boiling |
| 1/4 |
c |
Brown sugar- packed |
| 1/4 |
c |
Butter |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Lemon rind; grated |
| 1 |
pn |
Nutmeg |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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