Rhubarb & White Chocolate Pudding

1. 1

   Preheat oven to 180 C.

2. 2

   Grease 6 x 1 cup ramekins.

3. 3

   Place rhubarb, sugar and orange juice in small pot on medium heat.

4. 4

   Bring to the boil, reduce heat and simmer 6 minutes.

5. 5

   Place flour, bicarb soda and white chocolate in bowl, gently combine.

6. 6

   Add eggs, melted butter and cooled rhubarb, combine gently.

7. 7

   Spoon into prepared ramekins and cover each with foil.

8. 8

   Place on baking tray, bake 40 minutes.

9. 9

   Remove when cooked and stand for 5 minutes then invert onto standing plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.