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Nepi's Rhubarb Pudding


  • 1 tbsp melted butter
  • 1 tbsp white sugar
  • 1 egg
  • ½ cup hot milk
  • ¼ tsp baking soda
  • ¾ cup self raising flour
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg 60g Rhubarb Pieces cooked with lemon
  • 20g Rhubarb for garnish
  • 1 Caramel custard 1 Spring blossom


  1.  Pre‐heat oven to 220 deg.
  2. Prepare pudding mould, wipe bottom and side with butter.
  3. Add the cooked rhubarb with lemon at the bottom of each mould In a small bowl cream together the butter and sugar.
  4. Add the egg and beat into the cake mix.
  5. Boil the milk, add the baking soda till it froths up then add it to the cake mix.
  6. Sift in the flour, spices.
  7. Pour the pudding mix into the mould, Seal the moulds with buttered foil.
  8. Place into a deep pan then fill with water until the moulds almost begin to float.
  9. Bake in the oven for 15‐20 minutes or until a skewer inserted in the centre comes clean. Remove from oven allow to cool.
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