Rhubarb almond pudding

Name: Rhubarb almond pudding
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 3 Rods (approximately 300 g) Rhubarb; 175 g Sugar; 1 TABLESPOON Lemon juice; 125 g Butter; 2 Eggs (size M); 150 g self-raising flour (alternatively the same amount of flour and 2 1/2 teaspoons of baking soda or baking powder); 50 g crushed almonds; 8-9 Tbsp Milk; 1 TEASPOON Golden Syrup (alternatively Grafschafter light syrup); 3 TABLESPOONS flaked almonds; 250 ml Vanilla sauce; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

3 Rods (approximately 300 g) Rhubarb
175 g Sugar
1 TABLESPOON Lemon juice
125 g Butter
2 Eggs (size M)
150 g self-raising flour (alternatively the same amount of flour and 2 1/2 teaspoons of baking soda or baking powder)
50 g crushed almonds
8-9 Tbsp Milk
1 TEASPOON Golden Syrup (alternatively Grafschafter light syrup)
3 TABLESPOONS flaked almonds
250 ml Vanilla sauce
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
7-10 Tbsp Kitchen yarn

Directions

1
Clean, wash and cut the rhubarb into pieces of about 4 cm. Mix 75 g sugar, lemon juice and rhubarb in a pot, heat up, steam for 1-2 minutes, take out and let cool down. Beat butter and 100 g sugar with the whisk of the hand mixer for about 5 minutes until creamy. Stir in eggs one after the other. Mix Self-raising flour and ground almonds, fold in alternately with the milk
2
Line the bottom of a greased pudding mould (approx. 900 ml capacity) with the rhubarb, sprinkle with syrup. Put the sponge mixture on top, smooth it down. Place 2 pieces of foil on the mould. Fold the protruding edges onto the mould. Remove the foil, cut a hole in the middle and grease the underside of the foil. Put the foil back on and tie it tightly over the mould with kitchen yarn
3
Place the pudding in a pot and pour water up to half of the form. Cover the mould and stew in the pot for about 1 1/2 hours (stick test). Roast almond flakes in a pan without fat until golden brown, take out
4
Take out the pudding, remove foil and yarn. Let the pudding cool down for about 20 minutes. Use a knife to remove the pudding from the edge of the mould and turn it over. Divide the pudding into portions, arrange in a bowl with vanilla sauce and sprinkle with almond flakes
5
With 8 people:
6
Preparation time approx. 2 hours. waiting time approx. 20 minutes