We interrupt this next sewing project – but yet not straying too far from the retro theme – to bring you news of the most delicious cake ever!
Last week at work, one very lovely lady from the production department, called Susi, brought me a bunch of rhubarb that she had so cleverly grown on her allotment. My first thoughts turned to rhubarb crumble but the image of groaning small children soon shattered that idea. My lot so don’t get it. Puddings, that is. When I was little all our puddings were home made and didn’t come out of a tin or a box. Particularly fruit crumbles, though to be fair, the custard was probably care of ‘Birds’!
The rhubarb is roasted with sugar to extract the juices which merge with the sugar to make a delicious syrup which is drained … not to be discarded! Once cooled and drained, the rhubarb pieces are layered into the cake mixture which contains custard along with all the usual cakey ingredients. Custard is also liberally splodged on the top too. It takes a good hour or so to cook but as if by magic the custard inside the cake works itself free into little ‘pockets’ of its own and the rhubarb politely remains in its designated layers so there is a combo of the both in each incredibly moist slice. Finally, a dusting of icing sugar at the end gives it that convincing expensive-cake-from-the-deli look!
I just fell in love… and fell off my diet!
What’s for pudding in your house this evening?
Hoping to finish my vintage sheet tank dress tonight so I can make it a post tomorrow. Have a lovely evening all x