Just like Granny made!
Delicious pudding of rhubarb sponge with list of ingredients and cooking directions
This serves 4-6. Rhubarb sponge isn't an exclusive Scottish dish, but it's my favourite pudding that my mum and wife makes me. So it deserves a special mention! I love mine warm, served with vanilla ice-cream.
Rhubarb Sponge Recipe
100g self raising flour
Rhubarb cut into cubes
Sugar to taste
A little water
Big tub of vanilla ice cream!
Rhubarb Sponge Pudding Recipe
1. Stew the fruit until it is soft and leave in a dish to cool.
2. Make the sponge by creaming the margarine and sugar then adding the eggs and flour.
3. Put the mixture on top of the fruit.
4. Bake at 190c or gas mark 5 for about one hour or until lovely and golden.
5. Serve hot with your favourite topping or on its own.
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The North-East of Scotland skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.
Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?
The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.
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The 44 Scotland Street Cookbook recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena.
Taste Ye Back: Great Scots and the Food That Made Them describes the old Scottish practice by children who used to dip rhubarb sticks into bowls of white sugar, with many of the contributors wondering if this is why their generation have bad teeth and many fillings!
Below are details of some more rhubarb recipes enjoyed by us:
The Three Chimneys Recipe Book has two easy and delicious rhubarb recipes which are rhubarb and stem ginger parfait with ruby orange syrup and an alternative rhubarb crumble tart which uses rolled oats and chopped nuts as part of its ingredients.
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An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?
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