Nepi's Rhubarb Pudding

INGREDIENTS:

• 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
   

METHOD:

• 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