Articles & Recipes
Rhubarb Cottage Pudding
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
1/2 cup wholemeal self-raising flour (70grams)
1/2 cup white self-raising flour (70 grams)
2 tabsp sugar (36grams)
1 tabsp unsaturated oil (20ml)
1/2 cup lactose free or soy calcium fortified milk (125ml)
1 egg (50g)
3-1/2 cups fresh sliced rhubarb (550g)
1/3 cup sugar (70 grams (or to taste)
2 tabsp water (40ml)
Method
· Measure flour and sugar into a bowl.
· Mix together oil, lactose free milk and egg.
· Stir into dry ingredients until just moistened.
· Microwave rhubarb, sugar and water for about 5 minutes or until soft.
· Place rhubarb in base of greased large casserole dish (20cm diameter).
· Cover with pudding mixture.
· Bake in 1800C oven for 30 minutes.
Serves : 6
Nutrients per Serve :
KJ 862, Calories 210, Carbohydrates(grams) 34.5, Fat(grams) 5, Calcium (milligrams) 74
Note
Lactose Free, Vegetarian