Baked Rhubarb Pudding

May is the time of year for the best rhubarb! Pick the stems when they are fairly small and red. This is a bit like an Eaves pudding but with rhubarb!

Ingredients

300g Chopped (uncooked) Rhubarb

100g Plain Flour

120g Caster Sugar

64ml Milk

36g Partially Melted Butter

1 Teaspoon Baking Powder

¼ Teaspoon Salt

¼ Vanilla pod crushed or ¼ teaspoon Vanilla extract

For the Topping:-

160g Sugar (white or brown)

1 Tablespoon Cornflour

180 ml Boiling Water

Method

1 Grease an 8 inch pudding bowl or leak proof basin or tin (both must be ovenproof!)

2 Preheat the oven to 180C/Gas Mark 4

3 Put the chopped rhubarb on the bottom of the container

4 In a bowl mix well the flour, butter, baking powder, salt and vanilla and add the milk.

5 Spread this evenly over the rhubarb

6 Make the topping. Mix together the cornflour and sugar and sprinkle it over the mixture in the container.

Boil the water, quickly measure out 180ml and pour it over the mixture (don’t stir!) and immediately carefully transfer it to the oven.

7 Bake for 1 hour

8 Don’t try to pour it out as it will go all over the place as it is quite sloppy. Take portions out of the container as needed and enjoy with cream or custard.