Rhubarb Batter Pudding


  • 100g self raising flour
  • Pinch of salt
  • 50g dairy free margarine
  • 100g sugar
  • 500g rhubarb
  • 150ml KOKO Dairy Free Milk


  1. Heat the oven to 200°C.
  2. Sift the flour into a bowl with the salt.
  3. Add the butter/margarine and combine using finger tips to create fine crumbs.
  4. Cut the rhubarb into chunks.
  5. Stir in the sugar and rhubarb.
  6. Gently beat in the KOKO Dairy Free Milk to make a thick batter.
  7. Pour into a greased baking dish.
  8. Bake in the oven for about 35 minutes.
  9. Serve sprinkled with caster sugar and custard (made with KOKO Dairy Free Milk)

Rhubarb can be substituted with apples or apples and blackberries.