Preparation time: 10 minutes
Cooking time: 50-60 minutes
Calories per 186g serving: 238 kcal
400g rhubarb, cut into 2-3cm lengths
115g (4 oz) golden caster sugar, plus extra to dust
4 large eggs
25g (1 oz) plain flour
150ml (¼ pint) semi skimmed milk
150ml (¼ pint) Elmlea Double Light or double cream
1 teaspoon vanilla extract
Wall’s Cream of Cornish ice cream to serve
1. Whisk the eggs with the sugar and the flour.
2. Pour the milk and cream into a pan and bring to the boil, then pour over the egg mix and whisk until well blended. Add the vanilla and strain into a bowl. Cover and put to one side for 30 minutes.
3. Preheat the oven to 180 °C (160 ° C fan oven) Gas 4. Lightly grease a 1.7 litre (3 pint) shallow ovenproof dish and dust with caster sugar. Spoon over the rhubarb, whisk the batter and pour over. Bake for 50-60 minutes or until golden and just set. Dust with icing sugar and serve warm with Wall’s Cream of Cornish ice cream.