|
Yorkshire Rhubarb Pudding Recipe |
| |
| 8oz
shortcrust pastry |
½
cup soft brown sugar |
| 3
cups chopped rhubarb |
2
eggs, beaten |
| 3
tablespoons flour |
3
tablespoons thick cream |
| |
|
| Line
an 8 inch plate with the pastry. Put in the chopped rhubarb.
Mix the flour, sugar, eggs and cream, and cover the rhubarb
with the mixture. Bake in a fairly hot oven for 10 minutes,
then lower the heat and bake for a further 25 minutes, until
the topping is set. |
|
