Rhubarb and Almond Pudding
By : Harts Barn Cookery School| Difficulty : Intermediate
Prep Time: 15 minutes
Cook Time: 1.5hrs
• 400g rhubarb, cut into 4cm long piece
• 1tbsp lemon juice
• 175g sugar
• 125g butter
• 2 medium eggs
• 150g self-raising lower
• 50g ground almonds
• 85ml milk
• 1 tsp golden syrup
• 3 tbsp flaked almonds, browned and cooled
Combine the rhubarb, lemon juice and 75g of sugar in a pan and simmer for 1-2mins.
Allow to cool.
Cream together the butter and remaining sugar with an electric whisk.
Beat in the eggs one at a time.
Mix together the flour and ground almonds and fold into the mixture while adding the milk. Alternate until fully incorporated.
Grease a 900ml pudding basin and line the base with the rubarb, then drizzle with the golden syrup.
Place the mixture over the top and smooth over.
Cover the top with some greased tin foil.
Place the basin in a pan. Fill half up the basin with water.
Cover and simmer for 1.5hrs.
Let the pudding stand for 20 mins before loosening it with a knife and turning out.
Serve with custard or cream and sprinkled with the flaked almonds.