Fast Ed is a favourite celebrity chef for Australian viewers and his recipes find their way to millions of dining tables across the country. The recipe we bring to you today is one that will be gracing my table sometime very soon, perhaps tomorrow actually.
Simply stated with a minimum of ingredients, all of which are readily available on supermarket shelves, this recipe offers a delicious dessert for any occasion that can be whipped up by even the most kitchen-challenged.
This recipe is one of the many delicious culinary treats on offer in Fast Ed’s latest cookbook The Food Clock which is available now through Harper Collins.
- 2 bunches of rhubarb (approximately 750g), sliced into 1cm pieces
- 220g (1 cup) caster sugar
- 125g unsalted butter, softened
- 3 eggs
- 1 teaspoon natural vanilla extract
- 125g self-raising flour
- icing sugar, sifted
- vanilla ice cream, to serve
Preheat the oven to 180°C.
Toss the rhubarb with half the caster sugar and scatter in the base of a lightly greased 1.5 litre (6 cup) baking dish.
Combine the butter and the remaining caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 3 minutes until light and creamy. Add the eggs one at a time, beating after each addition, until smooth.
Fold in the vanilla and flour gently, then spoon the batter over the rhubarb. Bake for 45 minutes until a skewer can be inserted in the centre of the pudding and removed cleanly.
Dust the pudding with the icing sugar and serve with vanilla ice cream.
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