Desserts‎ > ‎

Rhubarb and stem ginger pudding (sticky)

Serves 8 
Cooking and preparation time : 65 mn

  • 400 g Rhubarb, cut in 3cm pieces
  • 150 g unsalted butter, softened
  • 175 g Golden caster sugar (or soft brown sugar and white caster sugar mixed)
  • 2 Medium eggs
  • 225 g plain flour (sieved)
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 4 Tbsp double cream (elmlea is ok, too)
  • 150 g light brown muscovado sugar
  • 2 Pieces Stem ginger, chopped
  1. Preheat oven to 180 centigrade.
  2. Wash the rhubarb and chop in 3cm pieces, place in a pan, cover and cook gently for about 10 mn until tender. Leave to cool.
  3. Beat 1/2 the butter with the caster sugar until pale and light. Beat in the eggs one at a time.
  4. Sift the flour with the baking powder and ground ginger. Fold into the creamed ingredients along with the cooled rhubarb. Spoon into a buttered shallow baking dish and level the surface. Bake for about 30 mn until well-risen and firm to the touch.
  5. While the pudding is cooking, prepare the sauce. Place the muscovado sugar, stem ginger and remaining butter in a pan. Heat until melted stirring occasionnaly for 3-4 mn until thick. Set aside.
  6. When ready remove the pudding from the oven, pour the sauce over it. Return the dish to the oven for a further 5 mn until bubbling and golden.
  7. Serve with crème anglaise, vanilla ice-cream or evaporated milk