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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make 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 little bit tasty. This is gonna smell and look delicious.

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vickys rhubarb & custard pudding, gf df ef sf nf using 14 ingredients and 10 steps. Here is how you cook it.

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