Rhubarb Toffee Pudding Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Soft light brown sugar | 1⁄3 Cup (5.33 tbs) | |
| Rhubarb | 1 1⁄2 Pound | |
| Self rising flour | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| Shredded suet | 2⁄3 Cup (10.67 tbs) | |
| Cold water | 2⁄3 Cup (10.67 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Seedless raisins | 1⁄3 Cup (5.33 tbs) | |
| Chopped mixed candied peel | 3 Tablespoon | |
| Lemon | 1⁄2 | |
| Lemon | 1⁄2 | |
| Ground cinnamon | 1 Pinch | |
| Water | 6 Tablespoon |
Nutrition Facts
Serving size
Calories 848 Calories from Fat 372
% Daily Value*
Total Fat 42 g63.9%
Saturated Fat 22.4 g112%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 1329.5 mg55.4%
Total Carbohydrates 116 g38.5%
Dietary Fiber 5.6 g22.3%
Sugars 52.6 g
Protein 7 g13.9%
Vitamin A 8.3% Vitamin C 67.4%
Calcium 31.1% Iron 16.4%
*Based on a 2000 Calorie diet
Directions
Cut the rhubarb in pieces and chop coarsely .
Mix the flour, salt, suet and cold water to a soft dough .
Cut off one-third for a lid.
Roll out the remaining dough very lightly and line the pudding mold.
Put in half the rhubarb.
In a bowl, mix the sugar, raisins, peel, grated rind and juice of the lemon, and the cinnamon.
Sprinkle this mixture on to the rhubarb and cover with the remaining rhubarb.
Add the water.
Cover with the remaining dough.
Cover with a piece of greased waxed paper.
Bakeat350°F for 1 1/4 hours.
Turn out and serve with cream or custard
Chef
