Ingredients for Rhubarb White Chocolate Puddings
- 200g chopped rhubarb
- Brown Sugar
- 2 tablespoons orange juice
- Self Rising Flour
- 1 teaspoon bicarbonate of soda
- White Chocolate
- 2 large eggs
- Unsalted Butter
- Custard
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How to Make Rhubarb White Chocolate Puddings
- Preheat oven to 180°C (350°F) and grease six 1-cup capacity ramekins.
- In a small saucepan, combine 200g chopped rhubarb, 50g caster sugar, and 2 tablespoons orange juice. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat and let cool completely.
- In a large bowl, whisk together 150g self-raising flour, 1 teaspoon bicarbonate of soda, and 150g white chocolate chips.
- In a separate bowl, whisk together 2 large eggs and 100g melted unsalted butter. Gently fold the wet ingredients into the dry ingredients until just combined. Stir in the cooled rhubarb mixture.
- Spoon the batter evenly into the prepared ramekins. Cover each ramekin with aluminum foil.
- Place the ramekins on a baking tray and bake for 40 minutes, or until a skewer inserted into the center comes out clean.
- Remove from oven and let stand for 5 minutes before inverting onto serving plates.
- Serve warm with a dollop of custard or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
136g
Fat
79g
Carbs
17g
