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Rhubarb Toffee Pudding

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  Butter 2 Tablespoon
  Soft light brown sugar 1⁄3 Cup (5.33 tbs)
  Rhubarb 1 1⁄2 Pound
  Self rising flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  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
  Lemon 1⁄2
  Ground cinnamon 1 Pinch
  Water 6 Tablespoon

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.
Bakeat350°F for 1 1/4 hours.
Turn out and serve with cream or custard

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