serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- ⅔ cup (150 g) caster (superfine) sugar
- 3 eggs
- 1 cup (250 ml) single (pouring) cream
- 1 tbsp plain (all-purpose) flour
- 1 cup (120 g) almond meal (ground almonds)
- 1 tsp vanilla extract
- 5–6 thin stalks rhubarb
- 2 tbsp granulated sugar, extra
- vanilla ice-cream, to serve
Instructions
1. Preheat oven to 180°C (350°F).
2. Place sugar, eggs, cream, flour, almond meal and vanilla into a bowl and whisk to combine. Spoon mixture into 4 x 1-cup capacity (250 ml) ovenproof dishes. Cut the rhubarb into lengths to fit the tops of the puddings. Top the puddings with the rhubarb and sprinkle with sugar.
3. Bake for 25 minutes or until pudding is set. Serve warm or cold with ice-cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
