Always up for a challenge, I thought I would take some seasonal rhubarb and combine with a dollop of custard for a tea-time treat. I mixed the rhubard in with the basic muffin mix and thickened the custard a little more than you would for a pudding. Sprinkled with brown sugar and then baked. Next time round I might add in a touch more sugar than the 170 g I did this time. I like mine a little sweeter, Karl on the other hand thought they were great. What I loved most was that the custard started to ooze out from the cake cracks - a proper homemade look to them.
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