Rhubarb Toffee Pudding
|Soft light brown sugar||1⁄3 Cup (5.33 tbs)|
|Rhubarb||1 1⁄2 Pound|
|Self rising flour||2 Cup (32 tbs)|
|Shredded suet||2⁄3 Cup (10.67 tbs)|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Chopped mixed candied peel||3 Tablespoon|
|Ground cinnamon||1 Pinch|
Grease a 1 1/4-quart pudding mold liberally with the butter and sprinkle with the brown sugar.
Cut the rhubarb in pieces and chop coarsely .
Mix the flour, salt, suet and cold water to a soft dough .
Cut off one-third for a lid.
Roll out the remaining dough very lightly and line the pudding mold.
Put in half the rhubarb.
In a bowl, mix the sugar, raisins, peel, grated rind and juice of the lemon, and the cinnamon.
Sprinkle this mixture on to the rhubarb and cover with the remaining rhubarb.
Add the water.
Cover with the remaining dough.
Cover with a piece of greased waxed paper.
Bakeat350Â°F for 1 1/4 hours.
Turn out and serve with cream or custard