This recipe presents a simplified version of a classic steamed pudding, traditionally found in Canadian and British cookbooks. It features diced rhubarb and a brown sugar topping, easily adaptable with various fruits. The dish serves four and is baked in ramekins, offering a warm, delightful dessert option.
These delightful almond squares are simple to prepare, featuring a rich and flavorful almond filling reminiscent of frangipane. Perfect for desserts or tea time, they can be stored in the refrigerator for a week or frozen. The recipe yields 16-25 squares, depending on the cut size. Enjoy!
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Constantly Cooking with Paula Roy 