Vickys Rhubarb & Custard Pudding, GF DF EF SF NF
Vickys Rhubarb & Custard Pudding, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys rhubarb & custard pudding, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook vickys rhubarb & custard pudding, gf df ef sf nf using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:
  1. Get 350 ml full fat coconut milk
  2. Prepare 1 1/2 tsp lemon juice
  3. Prepare 60 g gold foil wrapped Stork margarine block
  4. Take 300 g soft brown sugar
  5. Prepare 1 tsp vanilla extract
  6. Get 1 tsp lemon zest
  7. Take 300 g gluten-free / plain flour
  8. Make ready 1 tbsp custard powder
  9. Make ready 2 tsp baking powder, very slightly rounded
  10. Prepare 1 tsp ground cinnamon
  11. Prepare 1/8 tsp xanthan gum if using gf flour
  12. Get 350 g trimmed rhubarb cut into 2cm sized pieces
  13. Take 55 g soft brown sugar for topping
  14. Make ready 1 tsp extra ground cinnamon
Steps to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:
  1. Add the lemon juice to the coconut milk and let stand to curdle while you get on with the next steps
  2. Preheat the oven to gas 3 / 160C / 325F and grease and line a 24" round cake tin
  3. Cream together the margarine and sugar until pale and fluffy then beat in the vanilla and lemon zest
  4. Sift together the flour, xanthan gum, baking powder and cinnamon, mix well then fold into the creamed margarine / sugar
  5. Stir in the milk then gently mix in the chopped rhubarb
  6. Pour the batter into the lined cake tin. The batter will be thick but the rhubarb will release juices while it bakes
  7. Mix the topping ingredients together and sprinkle evenly over the batter
  8. Bake for 75 minutes or until a skewer inserted in the middle comes out clean with no raw batter on it. If the top of the cake begins to burn before it's done cover it loosely with foil
  9. Let stand in the tin for 5 minutes before releasing and letting cool on a wire rack before slicing
  10. Delicious served warm with some hot custard

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