FOOD & ENTERTAINMENT
Recipe time!
Gin seems to be the tipple of choice for many but the rhubarb variety has taken the nation by storm this past year, with many opting to pair it with ginger ale and fresh fruit.
So, inspired by this new favourite beverage, we have two new recipes for you to try made with tart and tangy British rhubarb.
Classic Yorkshire rhubarb strawberry batter pudding with rum & raisin ice-cream
Ian Senior of Keelings Fish Bar, Barnsley cooks this easy gluten-free pudding with seasonal fruits
The flavour of sweet strawberries, sour rhubarb, caramelised Demerara sugar and boozy ice cream is magical and so easy to make..
INGREDIENTS: 5oz (142g) Dove Gluten-free self raising flour
285ml (½ pint) whole milk 3 free range eggs, whisked 4oz unsalted butter cut into cubes 7oz caster sugar 2oz Demerara sugar
2 sticks rhubarb, washed and cut into 5cm lengths 8 medium size strawberries, washed and hulled Clotted cream rum and raisin ice-cream
METHOD:
• Butter a large baking dish. • Sieve the flour into a large bowl then add the eggs followed by the caster sugar and gently whisk together to form a batter. Melt the butter in the microwave or pan and pour into the batter mix, fold in gently.
• Rinse and pat dry the strawberries and rhubarb. Pour the batter into the buttered baking dish. Sprinkle the strawberries and rhubarb over the top of the batter evenly. Sprinkle the Demerara sugar over the top. • Bake in a pre-heated oven at 180°c for approximately 45 to 55 minute until golden and bubbling.
• To serve we love to eat it hot with clotted cream rum raisin ice cream.
A
Tasty home-cooked food served daily
Monday – Tursday 12pm-8.30pm
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Sunday 12pm-7pm
Lunch menu served 12pm-5pm
12pm-5pm
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Main Street, Aughton, Sheffield S26 3XJ Tel. 01142 877468 See our full menu online
www.robinhoodaughton.com
Main Street, Aughton, Sheffield S2 78
aroundtownmagazine.co.uk
Sunday Menu 12pm-7.00pm
Try one our succulent roasts with all the trimmings
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