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    You are in: Home / Australian / Lemon Delicious Pudding With Poached Rhubarb Recipe
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    Lemon Delicious Pudding With Poached Rhubarb

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sara 76's Note:

    This recipe is from a Tupperware recipe card. I haven't tried it yet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Rhubarb Topping

    Directions:

    1. 1
      Finely chop the walnuts and combine with the coconut. Microwave on high for 1 minute, stop, stir and microwave for a further 1 minute. Set aside.
    2. 2
      Trim the ends of the rhubarb and chop into 3cm pieces. Place rhubarb, butter, sugar, water and cinnamon. Cover, and microwave for 10 minutes.
    3. 3
      While that is cooking, zest the rind of the lemons, and juice them.
    4. 4
      With electric beater, whip the egg whites until it forms fluffy peaks, set aside.
    5. 5
      Cream the butter, sugar and lemon zest until fluffy. Beat in the egg yolks.
    6. 6
      Slowly blend in the flour, followed by the lemon juice, then the milk. Mix well.
    7. 7
      Gently fold the egg whites into the lemon batter until well combined. Do not over mix.
    8. 8
      Pour into a microwave safe dish, sprinkle over the coconut & nut topping, and microwave for 10 minutes.
    9. 9
      Remove from microwave, cover, and let stand for 5 minutes.
    10. 10
      Serve topped with the rhubarb, and a dollop of cream.

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    Ratings & Reviews:

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    Nutritional Facts for Lemon Delicious Pudding With Poached Rhubarb

    Serving Size: 1 (285 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 575.3
     
    Calories from Fat 356
    62%
    Total Fat 39.6 g
    61%
    Saturated Fat 18.7 g
    93%
    Cholesterol 176.0 mg
    58%
    Sodium 330.4 mg
    13%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 5.2 g
    21%
    Sugars 33.6 g
    134%
    Protein 9.5 g
    19%

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