Title: Rhubarb And Raisin Pudding
Categories: 4qr
Yield: 1 servings

1 bn Rhubarb; trimmed
3/4 c Water
1 c Caster sugar
1 Orange; zest of
1/2 c Raisins
90 g Butter
3/4 c Caster sugar
1 c Plain flour
2 ts Baking powder
1/2 c Milk
1 Dessertspoon cornflour
1 tb Caster sugar

1. Cut rhubarb into 2.5cm pieces. Place water and 1 cup sugar in saucepan
and bring to the boil. Add rhubarb and poach with orange zest and raisins
until just tender. Drain, reserving liquid.

2. Pre-heat oven to 180deg.C. Grease a 1 1/2-2 litre gratin dish. Spoon
rhubarb into the dish, smoothing the surface.

3. Cream butter and 3/4 cup sugar until light and fluffy. Sift together the
flour and baking powder and add to creamed mixture alternately with the
milk. Spread over the fruit. Combine cornflour and 1 tablespoon sugar and
sprinkle on top.

4. Measure reserved cooking liquid and make up to a cup with water.
Carefully pour over the pudding and bake for about 1 hour. Serve warm with
cream or custard.

Converted by MC_Buster.

Per serving: 1015 Calories (kcal); 78g Total Fat; (65% calories from fat);
9g Protein; 83g Carbohydrate; 214mg Cholesterol; 1794mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 15 1/2 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.