Serves 8
Cooking and preparation time : 65 mn
Ingredients:
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
Method:
Preheat oven to 180 centigrade.
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.
Beat 1/2 the butter with the caster sugar until pale and light. Beat in the eggs one at a time.
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.
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.
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.
Serve with crème anglaise, vanilla ice-cream or evaporated milk