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Rhubarb & White Chocolate Pudding

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“found in Australian Taste magazine”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180 C.
  2. Grease 6 x 1 cup ramekins.
  3. Place rhubarb, sugar and orange juice in small pot on medium heat.
  4. Bring to the boil, reduce heat and simmer 6 minutes.
  5. Place flour, bicarb soda and white chocolate in bowl, gently combine.
  6. Add eggs, melted butter and cooled rhubarb, combine gently.
  7. Spoon into prepared ramekins and cover each with foil.
  8. Place on baking tray, bake 40 minutes.
  9. Remove when cooked and stand for 5 minutes then invert onto standing plates.

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