Rhubarb pudding with vanilla custard

This microwave recipe is quick and easy. This rhubarb and rhubarb pudding is a great dessert to finish a roast dinner, whether for lunch or dinner.

Place the water, cinnamon, chopped dates and sultanas into a small pot and bring to the boil. Take off the heat and add the baking soda. Leave aside to cool.

Place the butter and brown sugar into a pastry mixer and beat with a paddle on a high speed for 4 minutes. Cop the rhubarb into small cubes. Chop the rhubarb into small cubes and add the rhubarb and rhubarb to the butter and sugar. Sift the flour and fold into the mixture by hand. Add the cooled water mixture to the rhubarb pudding mix. Mix the two together and place into small plastic greased moulds. Cover the plastic moulds with cling wrap and push a fork through the plastic to let any steam out while the puddings are cooking. Place into the microwave and cook on a medium to high cooking temperature for 3 to 4 minutes. The cooking time will vary according to what power outage your microwave puts out. Check whether you puddings are cooked right through by placing a wooden skewer into the middle of the pudding. If there is any pudding left on the skewer as you pull it out, the pudding needs more cooking.

Take the puddings out of the plastic moulds when cooked and warm some vanilla custard in a small dish in the microwave and poor over the cooked puddings.

1 cup chopped peeled rhubarb

¼ cup chopped pecan nuts

2 tablespoons sultana’s

1 tablespoon chopped dates

2 pound, 2 ounces bakers flour

1 teaspoon cinnamon

12 ounces brown sugar

8 ounces butter

1 teaspoon baking soda

1 cup water

3 ½ cups vanilla custard

Time to make 45minutes Makes 15 puddings