Rhubarb Radio Pudding
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.
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.