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

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF

Name: How to cook Vickys Rhubarb & Custard Pudding, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF

A delicious pudding cake made with freshly picked, seasonal rhubarb

Ingredient

Food ration :

16 servings

Cooking time :

85 mins

350 ml

full fat coconut milk

1 1/2 tsp

lemon juice

60 g

gold foil wrapped Stork margarine block

300 g

soft brown sugar

1 tsp

vanilla extract

1 tsp

lemon zest

300 g

gluten-free / plain flour

1 tbsp

custard powder

2 tsp

baking powder, very slightly rounded

1 tsp

ground cinnamon

1/8 tsp

xanthan gum if using gf flour

350 g

trimmed rhubarb cut into 2cm sized pieces

55 g

soft brown sugar for topping

1 tsp

extra ground cinnamon

Cooking instructions

* Step 1

Add the lemon juice to the coconut milk and let stand to curdle while you get on with the next steps

* Step 2

Preheat the oven to gas 3 / 160C / 325F and grease and line a 24" round cake tin

* Step 3

Cream together the margarine and sugar until pale and fluffy then beat in the vanilla and lemon zest

* Step 4

Sift together the flour, xanthan gum, baking powder and cinnamon, mix well then fold into the creamed margarine / sugar

* Step 5

Stir in the milk then gently mix in the chopped rhubarb

* Step 6

Pour the batter into the lined cake tin. The batter will be thick but the rhubarb will release juices while it bakes

* Step 7

Mix the topping ingredients together and sprinkle evenly over the batter

* Step 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