Cooking dinner last night involved a very unfussy spread of succulent and juicy steak cooked on the BBQ with some much needed nutrients from the bright & colourful, steamed broccoli and my favourite baked pieces of sweet potato with some of Fay's famous left over potato bake!
I wanted to 'do a Donna' , the term used by the much loved Australian icons Kath and Kim and to turn 'simple into special'.
The occasion was to thank the hard workers who spent all day 'tinkering' with my battered but loved 'gold' car, which now looks and feels brand new again! An easy way to show how grateful you are is with good food and an oldie but definitely a favourite as the empty bowls indicated was 'pudding'. Perhaps not as grand as some but a gracious dessert at the very least.
The bright reddish contrast of sweet strawberries & bitter rhubarb when paired with a plain pudding base was simply too irresistible so my mind was set; Rhubarb and Strawberry marble pudding was going to make our simple dinner into a special one.
Preparation: 10 minutes
Cooking: 30 minutes
Serves: 8 people
Keeps: Best eaten on day of making
the ingredients
1 bunch Rhubarb leaves discarded, washed, chopped 1-2cm pieces
2 x punnets strawberries, washed, hulled
2/3 cup caster sugar
1 ½ cups (225g) plain flour
2 teaspoons baking powder
80g butter, softened
1 cup (250ml) milk
1 egg, lightly beaten
lets have some fun
Add rhubarb, strawberries and sugar to a large non-stick pan; bring to the boil, reduce heat and simmer for 10- 15 minutes or until fruit has softened.
Add flour and baking powder to a medium bowl; rub in the butter until mixture resembles fine breadcrumbs. Add combined milk and egg, stir until just mixed through. Dollop spoonfuls of batter on top of the fruit mixture, gently stir the batter through the fruit mixture. Cover pan tightly with lid, reduce heat and cook for 15 minutes or until pudding is firm and cooked through. Spoon into serving bowls and serve with vanilla ice cream for the perfect wintery dessert after a hard days work!
The colour's of this dessert are exquisite and when teamed with vanilla ice cream it is hard to resist going back for seconds.
love amie x
I wanted to 'do a Donna' , the term used by the much loved Australian icons Kath and Kim and to turn 'simple into special'.
The occasion was to thank the hard workers who spent all day 'tinkering' with my battered but loved 'gold' car, which now looks and feels brand new again! An easy way to show how grateful you are is with good food and an oldie but definitely a favourite as the empty bowls indicated was 'pudding'. Perhaps not as grand as some but a gracious dessert at the very least.
The bright reddish contrast of sweet strawberries & bitter rhubarb when paired with a plain pudding base was simply too irresistible so my mind was set; Rhubarb and Strawberry marble pudding was going to make our simple dinner into a special one.
Preparation: 10 minutes
Cooking: 30 minutes
Serves: 8 people
Keeps: Best eaten on day of making
the ingredients
1 bunch Rhubarb leaves discarded, washed, chopped 1-2cm pieces
2 x punnets strawberries, washed, hulled
2/3 cup caster sugar
1 ½ cups (225g) plain flour
2 teaspoons baking powder
80g butter, softened
1 cup (250ml) milk
1 egg, lightly beaten
lets have some fun
Add rhubarb, strawberries and sugar to a large non-stick pan; bring to the boil, reduce heat and simmer for 10- 15 minutes or until fruit has softened.
Add flour and baking powder to a medium bowl; rub in the butter until mixture resembles fine breadcrumbs. Add combined milk and egg, stir until just mixed through. Dollop spoonfuls of batter on top of the fruit mixture, gently stir the batter through the fruit mixture. Cover pan tightly with lid, reduce heat and cook for 15 minutes or until pudding is firm and cooked through. Spoon into serving bowls and serve with vanilla ice cream for the perfect wintery dessert after a hard days work!
The colour's of this dessert are exquisite and when teamed with vanilla ice cream it is hard to resist going back for seconds.
love amie x
1 comment:
Rhubarb is one of my all time favourite dessert fruits and this recipe was an absolute winner, Thanks Amie. I am also going to try this whit Rhubarb and Pear.
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