Vickys Rhubarb & Custard Pudding, GF DF EF SF NF

Name: Vickys Rhubarb & Custard Pudding, GF DF EF SF NF
Total time: 5100 s
Yield: 16 servings
Cuisine: British
Ingredients: 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

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A delicious pudding cake made with freshly picked, seasonal rhubarb

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A delicious pudding cake made with freshly picked, seasonal rhubarb

Saved

Ingredients

85 mins

16 servings

350 mlfull fat coconut milk
1 1/2 tsplemon juice
60 ggold foil wrapped Stork margarine block
300 gsoft brown sugar
1 tspvanilla extract
1 tsplemon zest
300 ggluten-free / plain flour
1 tbspcustard powder
2 tspbaking powder, very slightly rounded
1 tspground cinnamon
1/8 tspxanthan gum if using gf flour
350 gtrimmed rhubarb cut into 2cm sized pieces
55 gsoft brown sugar for topping
1 tspextra ground cinnamon

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Steps

85 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on February 21, 2016 14:55

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!