Self Saucing Rhubarb & Custard Pudding
Tales From The Kitchen Shed
Tales From The Kitchen Shed
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Ingredients

  • 750 g rhubarb trimmed and cut into 1 cm slices
  • 2 tablespoons caster sugar
  • 250 g plain flour
  • 3 teaspoons baking powder
  • 110 g caster sugar
  • 75 g butter melted and cooled
  • 150 ml milk
  • 1 teaspoon vanilla extract
  • 3 eggs beaten
  • 3 tablespoons custard powder
  • 150 g caster sugar
  • 300 ml milk
  • 25 g butter

Instructions

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