Rhubarb gingerbread sponge pudding
“Sharp and tart, rhubarb's lip-smacking qualities perfectly partner a good dose of sugar in these warm desserts.”
- 500g rhubarb
- 125g castor sugar
- 1/3 cup golden syrup (or black treacle)
- 185g plain flour
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- grating of fresh nutmeg
- pinch salt
- 125g butter
- 3 tbsp brown sugar
- 1 egg
- 2 tbsp milk
- 1/2 tsp bicarbonate of soda
Based on the recipe in Margaret Costa's Four Season's Cookery Book. I have changed the quantities to metric and substituted golden syrup for black treacle.
Method
Preheat oven to 180C.
Cut the rhubarb into 3cm pieces and put in the bottom
of a well-buttered 1-litre ovenproof dish, with the castor sugar.
Measure
the golden syrup or treacle and stand measuring cup in hot water so that the
syrup will run freely.
Sift the flour, spices and salt together.
Cream
the butter and brown sugar until pale and fluffy, then beat in the syrup.
Beat in the egg. Fold in the spiced flour.
Heat the milk, stirring, with
the bicarbonate of soda until completely dissolved. Add to the batter. Mix well
and spoon the batter over the rhubarb and bake for about 35 minutes until
pudding is well-browned and tests cooked with a fine skewer.
Serve with
thick cream.
Serves 8.
