- 100g butter, room temperature
- 100g golden caster sugar
- 100g mixed nuts, such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)
- 1 tsp ground cinnamon
- 250g dark muscovado sugar
- 1 large egg
- 225g plain flour
- 1 tsp bicarbonate of soda
- 2 x 142ml cartons soured cream
- 300g rhubarb, cut into 1cm pieces
METHOD
- Preheat the oven to 180C/gas
4/fan 160C. If baking to cut into
squares, line a 33 x 23 x 5cm
baking tin with non-stick baking
parchment. If serving as a pudding
simply grease a similar-sized
ovenproof dish with a little butter.
- Melt about 15g/1⁄2oz of the butter
and stir into the caster sugar, nuts
and cinnamon in a bowl. Set aside.
- Cream together the rest of the
butter with the muscovado sugar
and egg. When smooth and
creamy, stir in the flour, bicarbonate
of soda, 1⁄2 tsp salt and the soured
cream. Lastly, stir in the rhubarb.
- Pour the rhubarb mixture into the
prepared tin and sprinkle with the
sugar and nut topping. Bake for
30-35 minutes or until a skewer
inserted in the centre comes out
clean. Serve immediately as a
pudding, or leave to cool and cut
into squares. Keeps for 4-5 days in
an airtight tin.
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