Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys rhubarb & custard pudding, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vickys Rhubarb & Custard Pudding, GF DF EF SF NF A delicious pudding cake made with freshly picked, seasonal rhubarb. Rhubarb root and rhizome-based Chinese herbal prescriptions for acute ischemic stroke: a systematic review and meta-analysis. Everything canning, recipes, trials, triumphs, and fun and love in a jar!
Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is only one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have vickys rhubarb & custard pudding, gf df ef sf nf using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:
- Get 350 ml full fat coconut milk
- Get 1 1/2 tsp lemon juice
- Take 60 g gold foil wrapped Stork margarine block
- Take 300 g soft brown sugar
- Prepare 1 tsp vanilla extract
- Take 1 tsp lemon zest
- Make ready 300 g gluten-free / plain flour
- Take 1 tbsp custard powder
- Prepare 2 tsp baking powder, very slightly rounded
- Take 1 tsp ground cinnamon
- Make ready 1/8 tsp xanthan gum if using gf flour
- Make ready 350 g trimmed rhubarb cut into 2cm sized pieces
- Make ready 55 g soft brown sugar for topping
- Get 1 tsp extra ground cinnamon
The sugared rhubarb layer on the bottom bakes up sweet, tender and juicy. And the yummy crumble on. [Photograph: Vicky Wasik] Our rhubarb crisp has a couple tricks up its sleeve. We cook the rhubarb in batches, baking half of it before mixing in the rest, to give the dish some textural variation. In addition, a quarter of a teaspoon of baking soda helps take a little of the acidic edge off the rhubarb.
Steps to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:
- Add the lemon juice to the coconut milk and let stand to curdle while you get on with the next steps
- Preheat the oven to gas 3 / 160C / 325F and grease and line a 24" round cake tin
- Cream together the margarine and sugar until pale and fluffy then beat in the vanilla and lemon zest
- Sift together the flour, xanthan gum, baking powder and cinnamon, mix well then fold into the creamed margarine / sugar
- Stir in the milk then gently mix in the chopped rhubarb
- Pour the batter into the lined cake tin. The batter will be thick but the rhubarb will release juices while it bakes
- Mix the topping ingredients together and sprinkle evenly over the batter
- 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
- Let stand in the tin for 5 minutes before releasing and letting cool on a wire rack before slicing
- Delicious served warm with some hot custard
Vickys Rhubarb & Custard Pudding, GF DF EF SF NF. This is one of those hand me down recipes from Grandmother, mother to daughter. Rhubarb is technically a vegetable, but also a fruit. While it's most commonly paired with. »» Entry to Old Royd's Rhubarb Experience »» Wakefield Rhubarb Festival is a free event. Leave the New Year diet at home for this one!
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