Haribo Rhubarb and Custard Sweets Tub, 810g

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We live and breathe sweets and confectionary meaning our customers get the highest quality possible. Our sweets and gifts are perfect for all events such as birthdays, wedding's, corporate events and even Christmas gifts and why not make it extra special by personalising your sweet gifts with a Name, Greeting and Message for that somebody special in your life. Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat. Place in the oven for 25 minutes to dry out, then store in an airtight container until needed. Increase the oven temperature to 140C/120C Fan/Gas 1.

You might want to learn How to Freeze Rhubarb as well; the frozen pieces can be used for this dessert. Adapted version of Eton Mess: rhubarb custard, mixed up with nut crumble and whipped cream Getting the Custard to Set without a Water Bath?Custard - The recipe calls for two types of custard: powdered and ready-made. Powdered custard is used in the cake batter, to replace part of flour and create that delicious, buttery taste. Ready-made custard is used on top, along with rhubarb. But you can use only powdered custard in the whole recipe. See the recipe notes for instructions. They have a different look in dishes. Cornstarch will have a slight shine and be transparent. Flour will be more opaque. For this reason a lot of cooks use cornstarch for sweet dishes and flour for savory type sauces. Let the custard cool completely when removed from oven. Then refrigerate (covered) to keep the custard from becoming runny. Firstly, the combination of rhubarb and custard is simply delicious. Different flavours and contrasting textures of these two are a true excitement for the taste buds. Tart and tender rhubarb plus sweet, velvety- smooth custard are just perfect together. There has been many combinations of these two ingredients in desserts over the years, but this one, by far, is my favourite. In a small saucepan over a high heat, bring 100ml/3½fl oz water, the sugar and grenadine syrup to a gentle simmer. Add the shaved rhubarb slices, then turn off the heat and leave to cool for 10 minutes.

To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml/3½fl oz of the reserved rhubarb syrup and leave to macerate for 30 minutes. Transfer to a shallow oven tray and cover tightly with cling film to create a seal. Place in the oven for 25 minutes. Once cooked, transfer to the fridge to cool in its own syrupy juice before straining this off and reserving it. Finely chop half of the cooked rhubarb (about 180g/6oz), leaving the rest as it is, and set aside in 2 separate bowls.You need to match the size of the baking dish to the length of cooking time. If you use shallow baking dishes (i.e., 8 ramekins or a 1” pie plate) the custard will set in about 35 minutes. In a 9” pie plate it took 1 hour before it was properly set. It should be a bit jiggly when you shake it and have an internal temperature of 175 F or more. The rhubarb tastes fresh and with just a hint of sharpness. And it is perfectly balanced by the rich, luxuriousness of the sweet, creamy custard.

Eggs - I have tested this recipe with 3 medium eggs, or two large eggs, and in both cases, it worked fine. Feel free to use whichever type you have available. How to make these blondies

If you are using powdered custard only in this recipe, prepare the custard topping at this stage. You will need about 5 tablespoon of custard for the topping in total.

You will need 1 kg/ 2.2 lbs. I love to make this baked pudding not only because it tastes so good but also because it uses a lot of the plant, and I always seem to have too much of it. And there is only so much jam I can make.Take off the heat and stir in the bicarbonate of soda. (CAUTION: There will be a huge amount of frothing and bubbling and it will increase in volume by about 5 times. This is caused by the bicarbonate of soda reacting with the heat of the sugar, which produces the bubbles that will eventually create a crunchy honeycomb. Beware – it is a very pretty spectacle but children shouldn’t be allowed close.) Once the frothing has stopped, stir well to ensure that the bicarbonate of soda is well mixed, then carefully pour it into the lined tray. Allow to cool before turning out and breaking into pieces. Store in an airtight container until needed.