Steps to Make Speedy Vickys Rhubarb & Custard Pudding, GF DF EF SF NF

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

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF

Hello everybody, it is 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. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It's simple, it's fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is something that I've loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have 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. {Prepare 350 ml of full fat coconut milk.
  2. {Get 1 1/2 tsp of lemon juice.
  3. {Prepare 60 g of gold foil wrapped Stork margarine block.
  4. {Take 300 g of soft brown sugar.
  5. {Take 1 tsp of vanilla extract.
  6. {Get 1 tsp of lemon zest.
  7. {Make ready 300 g of gluten-free / plain flour.
  8. {Make ready 1 tbsp of custard powder.
  9. {Get 2 tsp of baking powder, very slightly rounded.
  10. {Prepare 1 tsp of ground cinnamon.
  11. {Take 1/8 tsp of xanthan gum if using gf flour.
  12. {Take 350 g of trimmed rhubarb cut into 2cm sized pieces.
  13. {Take 55 g of soft brown sugar for topping.
  14. {Prepare 1 tsp of 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.

So that's going to wrap this up with this special food vickys rhubarb & custard pudding, gf df ef sf nf recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!