Rhubarb Gingerbread Sponge Pudding |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. This recipe & the above quote is taken from The Age newspaper's Epicure section. I haven't tried this, but i love rhubarb, so i might get around to it eventually! 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:
1. Preheat oven to 180°C.
2. Cut the rhubarb into 3cm pieces and put in the bottom of a well-buttered 1-litre ovenproof dish, with the caster sugar.
3. Measure the golden syrup or treacle and stand measuring cup in hot water so that the syrup will run freely.
4. Sift the flour, spices and salt together.
5. Cream the butter and brown sugar until pale and fluffy, then beat in the syrup.
6. Beat in the egg. Fold in the spiced flour.
7. Heat the milk, stirring, with the bicarbonate of soda until completely dissolved, then add to the batter.
8. 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.
9. Serve with thick cream.
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