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Recipe

Rhubarb puddings

Jan 28, 2012 1:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Rhubarb puddings
  • 3 eggs
  • 1 cup pure cream
  • 2/3 cup caster sugar
  • 1 tablespoon plain flour
  • 1杯杏仁粉
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1/2 bunch rhubarb, trimmed
  • 2 tablespoon demerara or raw sugar
  • 1 300ml carton thickened cream
  • 1/2 teaspoon mixed spice

Method

Rhubarb puddings
  • 1
    Preheat oven to 180°C. Lightly grease four 1-cup ovenproof dishes.
  • 2
    In a large bowl, beat eggs, cream, sugar and flour together. Whisk in almond meal, ginger and vanilla. Pour mixture evenly between dishes.
  • 3
    Cut rhubarb into lengths to fit the tops of the puddings. Arrange evenly over batter. Sprinkle with sugar.
  • 4
    Bake 20-25 minutes until puddings are set and golden. Serve warm or cooled with spiced cream.
  • 5
    To make spiced cream: whip 300ml carton thickened cream with 1/2 teaspoon mixed spice until soft peaks form. If liked, add 1 teaspoon icing sugar.

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