Limited Edition Rhubarb & Custard Flavour White Hot Chocolate
Out of stock
Take a trip to the halcyon days of vintage sweet shops with our Rhubard & Custard hot chocolate, reminiscent of the childhood confectionery favourite.
We've layered sherbet-sweet flavours of rhubarb and creamy custard on a white chocolate base for a lip-lickingly luscious pink (yes, pink!) treat.
• Hot chocolate base: White chocolate
• Hot chocolate format: Powder form, we recommend making it with hot milk (or your preferred milk alternative) rather than water for the ultimate smooth, creamy cup. Find out how to make the perfect hot chocolate here.
•Number of servings (using 3 heaped tsp/20g per mug for hot chocolate or 2 tbsp or 28g per mug for milkshake): 350g = 17 mugs of hot chocolate/12 mugs of milkshake
• Serving suggestion: Enjoy hot, as an ice-cold milkshake or use in baking
Ingredients: Sugar, Cocoa Butter (14%), Skimmed Milk Powder, Whey Powder (Milk), Dextrose, Flavouring, Colour: E162 (Beetroot Red), Salt, Emulsifier: E450 (Diphosphates).
ALLERGY ADVICE: For allergens, see ingredients in bold.
Suitable for vegetarians.
Nutritional Facts Per 100g (as sold) Per 20g (as sold) Energy (kJ) 1888 378 (kcal) 448 90 Fat 14g 3g of which are saturates 8g 2g Carbohydrate 77g 15g of which are sugars 71g 14g Protein 4g 1 Salt 1.1g 0.2g
Storage: Store in a cool dry place.
Blended and packed in the UK.
Contents may settle in transit.
Delivery & Returns
We offer four UK Delivery services:
Standard UK Delivery (3-5 working days)
FREE over £20
Next Day Delivery (1 working day, order before 5pm) Excluding weekends and bank holidays
Collect from Store (UK only)
Available at select stores
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Recipe: Rhubarb and Custard Tray Bake
Our Digital Trading and Optimisation Executive Amelia put on her pinny and got creative with this fabulously pink powder...
80g Rhubarb & Custard hot chocolate powder
500g ready-made or homemade custard
400g tinned or fresh rhubarb, cut into 2cm lengths
175g self-raising flour
225g caster sugar
100g ground almonds
250g butter, softened
Extra sugar for sprinkling
Skip this step if using tinned rhubarb. For fresh rhubarb, pat it dry, place on a baking sheet lined with baking paper and sprinkle with 25g of caster sugar. Bake in the oven at 220°C for 40-45 minutes until it starts to caramelise. Leave to cool.
Line a 28x22cm baking tin with baking paper and reduce the oven to 180°C
In a bowl, cream the butter, remaining caster sugar, flour, hot chocolate powder, ground almonds, 100g custard and the eggs until fluffy – it should be a lovely pink colour.
Stir through the rhubarb
Pour the mixture into the baking tin.
With a spoon, make some wells in the mixture and pour the rest of the custard into them.
Bake for 45 minutes or until the custard is set on top and the cake is golden and firm to touch.
Sprinkle with a little sugar and tuck in!