Bamford & Norden April 2019
Bamford & Norden April 2019
Bamford & Norden April 2019
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Rhubard & Custard Loaf Cake<br />
INGREDIENTS<br />
160g butter<br />
190g caster sugar<br />
3 eggs<br />
1.5 tsp vanilla essence<br />
3 level tbsp custard powder<br />
200g self raising flour<br />
45g soured cream<br />
50g crystallised ginger<br />
275g forced rhubarb<br />
Recipe kindly<br />
supplied by<br />
Heather<br />
Williams<br />
METHOD<br />
1. Oven gas 3 or 170°c. Line a 900g loaf tin with parchment paper.<br />
2. Cut some of the rhubarb into lengths to fit the width of the<br />
tin, cut the rest into chunks 2cm long. Toss all the rhubarb in<br />
30g sugar and set aside.<br />
3. Beat the butter and remaining sugar until light in colour, beat<br />
in the eggs one at a time. Beat in the vanilla essence, custard<br />
powder and a pinch of salt and fold in the soured cream.<br />
Fold in the flour and chopped rhubarb. Reserve the longer<br />
pieces and juices.<br />
4. Pour into the prepared tin and level the top. Place the rest<br />
of the rhubarb on top and sprinkle with the finely chopped<br />
ginger if desired.<br />
5. Bake for 1 hour to 1 hour 10 mins until cooked through. Test<br />
with a skewer. Cover lightly with foil if the top is browning too<br />
much after 50 minutes. Cool in tin for ten minutes then carefully<br />
lift onto a wire rack until cold – keep upright.<br />
6. This cake needs eating soon after it is made. Store in an<br />
airtight box in the fridge for 2-3 days or cut into slices, wrap<br />
individually and freeze for up to a month.<br />
68<br />
To advertise call 07976 289967 or 07974 434793 or email sales@streetwisemag.co.uk
Change language