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


  • Pre‐heat oven to 220deg,
  • Prepare pudding mould, wipe bottom and side with butter
  • Add the cooked rhubarb with lemon at the bottom of each mould In a small bowl cream together the butter and sugar
  • Add the egg and beat into the cake mix
  • Boil the milk, add the baking soda till it froths up then add it to the cake mix
  • Sift in the flour, spices
  • Pour the pudding mix into the mould, Seal the moulds with buttered foil
  • Place into a deep pan then fill with water until the moulds almost begin to float
  • 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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