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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vickys rhubarb & custard pudding, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is something which I have loved my entire life.

Learn everything you need to know about buying, storing, and preparing rhubarb in this short, instructional video. And be sure to check back next week for a. Rhubarb is a great source of Vitamin K (useful for blood clotting and bone health) and fiber.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:
  1. Make ready 350 ml full fat coconut milk
  2. Get 1 1/2 tsp lemon juice
  3. Make ready 60 g gold foil wrapped Stork margarine block
  4. Take 300 g soft brown sugar
  5. Make ready 1 tsp vanilla extract
  6. Make ready 1 tsp lemon zest
  7. Get 300 g gluten-free / plain flour
  8. Get 1 tbsp custard powder
  9. Prepare 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. Take 350 g trimmed rhubarb cut into 2cm sized pieces
  13. Prepare 55 g soft brown sugar for topping
  14. Take 1 tsp extra ground cinnamon

There is enough water to stop the rhubarb from sticking to the bottom of the pan. A police inspector and a vicar blow off work to play a game of golf at the Royal Rhubarb Golf Club. You can only get rhubarb this time of year—better make the most of it. It's time to expand your spring produce.

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

My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania. Rhubarb leaves are poisonous and should never be eaten and always thrown away. To bake rhubarb: Cut it into chunks. Scatter with sugar, cover with foil and bake in a medium oven for about.

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