Rhubarb & White Chocolate Pudding |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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found in Australian Taste magazine Ingredients:
250 g rhubarb, chopped into 3 cm pieces |
120 g brown sugar |
2 tablespoons orange juice |
1 cup self raising flour |
1/2 teaspoon bicarbonate of soda |
140 g white chocolate, chopped |
2 eggs, beaten |
125 g butter, melted and cooled |
Directions:
1. Preheat oven to 180 C.
2. Grease 6 x 1 cup ramekins.
3. Place rhubarb, sugar and orange juice in small pot on medium heat.
4. Bring to the boil, reduce heat and simmer 6 minutes.
5. Place flour, bicarb soda and white chocolate in bowl, gently combine.
6. Add eggs, melted butter and cooled rhubarb, combine gently.
7. Spoon into prepared ramekins and cover each with foil.
8. Place on baking tray, bake 40 minutes.
9. Remove when cooked and stand for 5 minutes then invert onto standing plates.
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