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You are here: Home > Recipes > Dorset Window Pudding

Dorset Window Pudding

Doves Farm recipe

Our recipe

Half way between a cake and a pudding this recipe is best made with fresh local rhubarb.

Customer rating: CakeCakeCakeCakeCake 1 customer review

Servings

Unit of measurement

Ingredients

200 gRhubarb
50 gButter
50 gDemerara Sugar
1 Egg
75 gSelf Raising White Flour or
75 gSelf Raising Wholemeal Flour or
75 gGluten Free Self Raising Flour
2 tbspsMilk

Method

  1. Wash the rhubarb and cut into 3cm/1” pieces.
  2. Put the rhubarb into an oiled 22cm/9” round oven dish.
  3. In a bowl cream together the butter and sugar until light & fluffy.
  4. Mix in the egg.
  5. Stir in flour and milk.
  6. Spread the mixture over rhubarb.
  7. Bake in a pre-heated oven for 40/45 minutes.

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Temperature & cooking time:
40/45mins at 180°C, fan assisted 160°C, 350°F, Gas 4

Dietary status:
Without Nuts, Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

1 Review
5 stars: 1
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (5/5)

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By Miss Denise Adolphe

25 Apr 2011 | 21:04 BST

Rating: CakeCakeCakeCakeCake

This is just yummy and very easy to make, however you need to double the amount of rhubarb so use 400 grams instead of 200.