Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys rhubarb & custard pudding, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:

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

So that’s going to wrap it up for this exceptional food vickys rhubarb & custard pudding, gf df ef sf nf recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!