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Rhubarb and ginger Eve’s pudding
Serves 4-6 Desserts and puddings
Ingredients
- 800g rhubarb, topped and tailed
- 80g caster sugar
- 3 balls of stem ginger and 1tsp of the syrup from the jar
For the topping
- 60g soft room temperature butter
- 60g golden caster sugar, plus extra for serving
- 1 large egg
- 85g self-raising flour
- pinch of baking powder
- ¼tsp vanilla extract
- 1½tbsp milk
Method
Preheat oven to 180°C/350°f/ Gas 4. Chop the rhubarb into 3cm pieces and place in an ovenproof dish big enough to take a shallow layer. Sprinkle over the sugar. Chop the ginger into very small dice and add to the rhubarb along with the syrup and sprinkle over a few tsp of water, toss everything together and bake for 10 minutes. It doesn’t need to be very soft as it is cooked more later. leave to cool completely.
When ready to bake, preheat the oven 200°C/400°f/Gas 6. Cream the butter and sugar together and whisk in the egg until smooth. Beat in the flour and baking powder a little at a time with a wooden spoon and add the vanilla extract and milk to make a dropping consistency. Pile the rhubarb into a medium-sized, not too deep oven-proof pie dish and spoon over the topping – no need to spread it out as it will do this during cooking. Bake for about 35 minutes until puffed and nicely golden. Sprinkle extra golden caster sugar over to serve.
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