Followed the recipe exactly, and the pudding came out absolutely delicious. The caramel sauce at the bottom added another layer of yumminess to the buttery and moist delicious cake.
YIELD
6 servingsPREP
20 minCOOK
35 minREADY
55 minIngredients
Pudding
Sauce
Directions
Preheat oven to 350℉ (180℃).
Pudding: In bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Stir in rhubarb and raisins. In separate bowl, beat together milk, egg and vanilla just enough to combine; stir into flour mixture.
Turn batter into greased 8 inch square baking dish .
Sauce: In boiling water, stir sugar and butter until sugar dissolves and butter melts.
Add lemon juice, rind and nutmeg. Pour gently over batter.
Bake at 350℉ (180℃) for 30 to 35 minutes until pudding is golden brown on top and centre is firm to touch.
SERVES: 6
Comments
Can frozen rhubarb be used?
Yes, frozen rhubarb can be used. Just make sure to drain off the excess water from the package.