Vickys Rhubarb & Custard Pudding, GF DF EF SF NF
Vickys Rhubarb & Custard Pudding, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys rhubarb & custard pudding, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. 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.

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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 that.

The ingredients needed to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:
  1. Get 350 ml full fat coconut milk
  2. Make ready 1 1/2 tsp lemon juice
  3. Take 60 g gold foil wrapped Stork margarine block
  4. Make ready 300 g soft brown sugar
  5. Prepare 1 tsp vanilla extract
  6. Prepare 1 tsp lemon zest
  7. Take 300 g gluten-free / plain flour
  8. Make ready 1 tbsp custard powder
  9. Make ready 2 tsp baking powder, very slightly rounded
  10. Make ready 1 tsp ground cinnamon
  11. Make ready 1/8 tsp xanthan gum if using gf flour
  12. Prepare 350 g trimmed rhubarb cut into 2cm sized pieces
  13. Get 55 g soft brown sugar for topping
  14. Get 1 tsp extra ground cinnamon

While I'll never grow tired of the classic pairing of strawberries and rhubarb, I love. Once I tried these rich, gooey bars, I just had to have the recipe so I could The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they. See more ideas about Rhubarb, Rhubarb recipes, Rhubarb desserts. Easy Rhubarb Recipes Freeze Rhubarb Rhubarb Desserts Veggie Recipes Healthy Recipes Rhubarb Rhubarb Ruhbarb.

Steps to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:
  1. Add the lemon juice to the coconut milk and let stand to curdle while you get on with the next steps
  2. Preheat the oven to gas 3 / 160C / 325F and grease and line a 24" round cake tin
  3. Cream together the margarine and sugar until pale and fluffy then beat in the vanilla and lemon zest
  4. Sift together the flour, xanthan gum, baking powder and cinnamon, mix well then fold into the creamed margarine / sugar
  5. Stir in the milk then gently mix in the chopped rhubarb
  6. Pour the batter into the lined cake tin. The batter will be thick but the rhubarb will release juices while it bakes
  7. Mix the topping ingredients together and sprinkle evenly over the batter
  8. 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
  9. Let stand in the tin for 5 minutes before releasing and letting cool on a wire rack before slicing
  10. Delicious served warm with some hot custard

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