Rhubarb Gingerbread Sponge Pudding
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 500 g rhubarb
- 125 g caster sugar
- 1⁄3 cup golden syrup (or black treacle)
- 185 g plain flour
- 1 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- grating fresh nutmeg
- 1 pinch salt
- 125 g butter
- 3 tablespoons brown sugar
- 1 egg
- 2 tablespoons milk
- 1⁄2 teaspoon bicarbonate of soda
directions
- Preheat oven to 180°C.
- Cut the rhubarb into 3cm pieces and put in the bottom of a well-buttered 1-litre ovenproof dish, with the caster 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, then 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.
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RECIPE SUBMITTED BY
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