Pudding or pie? Pam Brunning is a regular contributor and if you don't know what to bake, all you need to know is readily available. She wrote about her Rhubarb Pudding as described via the link. It has beeen fully tested and tasted as you will see. The proof of the pudding ..... The topping produces a unique crust empowered with rhubarb-subtlety. The water added in profusion yields the rhubarb flavoured jelly in the bottom of the dish. The sponge sandwiched between crust and jelly is the most moist that can be imagined. A heavenly trio, to be sure! Pam's contribution to gastronomy must be recognised. For much less, women have been named and damed. Go to http://www.gastronomyafharrison.co.uk/page162.php for pictures and information. Alan F Harrison
