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

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys rhubarb & custard pudding, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have vickys rhubarb & custard pudding, gf df ef sf nf using 14 ingredients and 10 steps. Here is how you can achieve it.

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