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RHUBARB  YORKSHIRE  PUDDING

RHUBARB  YORKSHIRE  SLICED YORKSHIRE  SWEET  BATTER

Rhubarb and Yorkshire pudding is an interesting and traditional combination of two typical Yorkshire products. It is simple to make, provided you know how to make a good Yorkshire Pudding. It is fascinating to see the batter rise up the sides of the container to form the outer crust, while it is cooking.

Use a heatproof dish, such as a 20 cm Pyrex dish, with sides 3 or 4 cm deep.


Ingredients.

100 gm (1/2 cup) of plain flour(sieved).

180 ml (¾ cup) of milk.

2 Tbsp of liquid vegetable fat.

3 eggs.

¼ cup soft brown sugar (for the rhubarb).

1 Tbsp of sugar (for the batter)

½ tsp ground ginger (for the batter).

300 gm rhubarb.

½ cup of finely chopped sweet cicely (if available), (slight aniseed smell).

1 or 2 rounds of crystallised root ginger, finely chopped(to go with the rhubarb).


Method.

Beat the eggs well, then beat in the ¾ cup milk, ginger powder and 1 Tbsp sugar.

Measure out the plain sieved flour and add a small amount of the beaten liquid mixture to the flour until you form a smooth paste. Continue adding the rest of the beaten liquid mixture in small amounts, until the mixture is smooth. Set aside to rest for 20 min or so, which allows the flour particles to swell and adsorb the liquid.

Wash the rhubarb and cut into 10 mm lengths. Place in a saucepan with the soft brown sugar and chopped crystallised ginger  and stir over a gentle heat for 2 min until the rhubarb is slightly softened. Turn off the heat and add the chopped cicely, if available, at the end.

Add the liquid vegetable oil to your cooking dish and place into the oven at 200 C for some 5 min until the oil is very hot.

With oven gloves, take out the cooking dish, carefully add the flour, eggs and milk mixture. Then add the rhubarb, sugar and ginger mixture to the cooking dish, keeping it about 2 cm away from the edges of the dish. This is so that the edges can rise.

Return the dish to the oven set at 200 C for some 30 min or until the pudding ingredients are set. The outer edges of the Yorkshire will have risen well above the sides of the dish, but will settle back as the pudding cools. Best eaten as soon as cooked.