Rhubarb And Suet Pudding Recipes
RHUBARB PUDDING
A delicious, comforting Rhubarb Pudding with a hint of vanilla, great served with custard or vanilla ice cream.
Provided by Camilla Hawkins
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 200°C.
- Sift the flour and salt into a mixing bowl.
- Add the butter/margarine and rub into the flour with fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar, vanilla sugar and rhubarb.
- Then beat in the milk to make a thick batter.
- Turn into a buttered 1 litre (1 ¾ pt) baking dish and bake for 40 minutes until golden.
- Serve at once with a dusting of castor sugar along with custard or vanilla ice cream.
SELF SAUCING RHUBARB & CUSTARD PUDDING
A light airy vanilla sponge blanketing a layer of rhubarb in a pool of custard, complete with tips to the perfect Self Saucing Rhubarb & Custard Pudding!
Provided by Sarah James
Categories Pudding/Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat your oven to 180℃ / 160℃ fan / 350℉ / Gas Mark 4
- Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
- Melt the butter for the batter mix and leave to one side.
- Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
- Bring your milk and butter for the custard sauce to boiling point and leave to one side.
Nutrition Facts : Calories 343 kcal, Carbohydrate 71 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 316 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
RHUBARB PUDDING
A cobbler-like consistency.
Provided by MAP
Categories Desserts Custards and Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
- Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
- Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 52.1 g, Cholesterol 18.9 mg, Fat 1.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 60.2 mg, Sugar 42.6 g
AUNTIE EMILY'S RHUBARB PUDDING
I love rhubarb grown right in my own backyard! This recipe comes from my Great-Auntie Emily. It's such a treat and is best served warm with ice cream or Cool Whip®. It can easily be doubled and baked in a 9x13-inch pan.
Provided by kel_klos
Time 1h
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 53.4 g, Cholesterol 4.5 mg, Fat 1.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 131.2 mg, Sugar 41.3 g
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