Roly Poly Rhubarb Pudding
*Roly Poly Rhubarb Pudding*
Serves 8 Kind of like a rolled rhubarb dumpling baked in a delicious sauce. Serve with lashings of custard or cream for a delicious treat! For the dumplings: For the filling: For the Sauce: Preheat the oven to 180*C/350*F/ gas mark 4. Butter a deep 9 inch square baking dish and set aside. Whisk together the flour, baking powder and salt. Cut the butter into little bits and drop it into the flour. Rub it in with your fingertips until it resembles fine crumbs. Stir in the milk to make a soft dough. Tip out onto a floured board. Knead a few times and then pat out to a rectangle that is 1/4 inch thick. Spread the top with softened butter. Sprinkle the sugar over top and pat down. Sprinkle with some freshly grated nutmeg and then cover with the chopped rhubarb. Pat it down a bit then roll up as for a jelly roll, pinching the edges shut. Cut into 8 slices with a sharp knife. Place each slice, cut side down into the prepared baking dish. Whisk together the sugar, flour and salt for the sauce. Whisk in the hot water. Cook on high in the microwave for about a minute. Take out and whisk. Cook for a further minute, until boiling. Pour this over top of the rhubarb rolls in the dish. Bake for 45 to 50 minutes in the heated oven, until the rolls are cooked through and the whole thing is nice and bubbly. Serve warm, spooned into bowls, along with some custard or pouring cream.
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This is also known as creme anglaise. Be sure not to let the mixture boil once the eggs are added, or you wil end up with a curdled mess. You only need to heat it up enough to cook the eggs. The custard is ready when it coats the back of a wooden spoon.
8 egg yolks
75g caster sugar (a generous 1/3 cup)
300ml whole milk (1 1/4 cup)
300ml double cream (1 1/4 cup)
1 vanilla pod, split
Beat the egg yolks and sugar together in a bowl until well blended. Place the milk and cream in a saucepan with the vanilla. Scrape the insides of the vanilla pod into the mixture before you add it. Bring the mixture just to the boil.
Pour a little of this mixture into the eggs to temper them, and beat it together well. Pour this back into the pan and whisk together. Return to the heat and using a whisk, lightly stir until it begins to thicken. DO NOT BOIL.
As the egg yolks warm, the cream will get thicker and create a custard. Keep stirring until it coats the back of a wooden spoon. Remove from the heat and pass through a fine sieve. Leave to cool a bit before using. Serve warm or allow to cool completely,stirring occasionally.
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The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/04/roly-poly-rhubarb-pudding.html
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