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Member recipe

Rhubarb and custard crumble pots

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Prep: 20 minutes Cook: 10 minutes +cooling

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An easy but yummy spring pudding

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  • 900g Rhubarb cooked
  • 1 pint birds custard or shop bought custard


  • 110g butter
  • 110g Demerara sugar
  • 190g plain flour


  1. Make the custard in advance by following instructions from tin (the custard should be quite thick) and place in the fridge for it to cool

  2. Place the butter, sugar and flour a bowl and rub together to form a bread crumb mixture. Place bread crumbs onto a baking sheet and near the top of the top oven of the aga for about 5-10 minutes. Make sure you keep checking on it to make sure they don't burn. Remove when the are a golden brown. Leave to cool on the baking tray for a while. If stuck together place in the liquidiser to break it up.

  3. Start by putting a little bit of the rhubarb into the glasses,followed by the custard and then the crumble topping. Repeat until the glass is full. The top layer should be the crumble topping. You don't have to use all the crumble.

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