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Chelsea Recipes

Caramel crusted rhubarb pudding

Serves: 4

3/4 cup flour
1 teaspoon baking powder
1/2 cup rolled oats
3/4 cup Chelsea White Sugar
100g melted butter
4 cups diced rhubarb stalks
3/4 cup Chelsea Soft Brown Sugar
1 tablespoon cornflour
1/4 cup boiling water

Preheat oven to 180C. Sift flour & baking powder into a bowl.  Add rolled oats & white sugar then mix in melted butter to make crust mixture.  Put diced rhubarb into a greased ovenproof dish, eg; a small lasagne dish or deep pie plate. Sprinkle crust mixture evenly over rhubarb. In the discarded bowl, combine brown sugar & cornflour. Spoon over crust mixture. Carefully pour the boiling water over the top. Do not stir. Oven bake for 30 minutes. Serve with custard or cream and if desired dust with icing sugar.

May 6, 2004