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Rhubarb & Custard Pudding
Rhubarb & Custard Pudding

"A very pleasing pudding that we'd happily pass off as our own if the occasion demanded!"

Great Taste Award Judge

Rhubarb & Custard Pudding Suitable

A handmade sponge, layered with a deliciously tangy rhubarb compote and vanilla custard, topped with roasted flaked almonds.

£8.95 Serves 6 (575g)
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Tell Me More

  • Delicious pudding made from tangy rhubarb. 
  • Topped with lightly roasted flaked almonds. 

Try it with:

  • Pair it with delicious ice cream! Vanilla Ice Cream - safe, yet delicious.
  • Pipe Italian meringue on to the top of the baked cake, and either blow torch or put under a hot grill to add a different dimension to the pudding and an extra woah factor.
  • Fresh thick double cream and a a glass of Sauternes.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,300 1,248
Energy (cal)311 299
Protein (g)4.5 4.3
Carbohydrate (g)33.2 31.9
of which: sugars (g)23 22.1
Fat (g)17.6 16.9
of which are saturates (g)9.9 9.5
Fibre (g)1.1 1.1
Sodium (g)0.17 0.16
Salt (g)0.425 0.4

Please Note: The details above are correct as of 4 September 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Caster Sugar, Rhubarb (18%), Self Raising Flour (13%) (Wheat flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine Hydrochloride), Sodium Carbonates, Calcium Phosphates), Salted Butter [Milk], Free Range Pasteurised Whole Egg (11%), Whipping Cream [Milk], Whole Milk (7%), Free Range Pasteurised Egg Yolk (4%), Soft Light Brown Sugar, Flaked Almonds [Nuts], Cornflour, Vanilla Flavouring (Mono-Propylene Glycol, Vanilla Flavouring), Raspberries.

Please Note: The details above are correct as of 4 September 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 6

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

1. Preheat oven and baking tray 175°C (Fan) / 195°C (Electric) / Gas Mark 6. 2. Remove the outer box and place the pudding on the baking tray in the middle of the oven and bake for 40 mins. 3. IMPORTANT: Allow your pudding to stand for 10 minutes before serving. 4. To serve, run a knife around the edge of the sponge, tear each corner of the paper tray and pull away from the sides, leaving the sponge on the base. Slice into 6 and using a fish slice gently serve each portion onto a plate, starting from one end and working your way along. Visit www.cookfood.net/rhubarb-pud to watch our how-to video for perfectly serving this pudding.

Oven Settings

Fan 175°C, Electric 195°C, Gas Mark 6.
40 mins

Defrost Instructions:

This pudding isn't suitable to be cooked once defrosted.

Please Note: The details above are correct as of 4 September 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Peanuts, Other Nuts, Eggs

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 4 September 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"A very pleasing pudding that we'd happily pass off as our own if the occasion demanded!"

Great Taste Award Judge

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