Thursday, 2 June 2011

Rhubarb and Ginger sponge Pudding

The sight of lovely long, red, rhubarb stocks appearing in the garden, evokes childhood memories of eating tender stocks of rhubarb dipped in sugar. The sugar being absolutely necessary to cover the natural tart taste of the rhubarb.
This weeks seasonal recipe is Rhubarb and Ginger sponge pudding. Ginger has a great affinity with rhubarb and this pudding is the ultimate comfort food, especially when it is served with custard, but not real custard with egg yolks, vanilla and cream, (though it is lovely) but good old custard powder, which is the only custard, people of a certain age remember.
Juice of 1 orange
2 oz golden granulated sugar
1tbsp stem ginger syrup
1lb rhubarb, chopped
4oz self raising flour
1tsp baking powder
4oz caster sugar
2 large eggs
1tsp grated orange zest
4oz unsalted butter, softened
1 1/2 tsp ground ginger
Cook the rhubarb with 2oz of golden granulated sugar and the juice of 1 orange until tender.
In a large bowl, combine the flour, baking powder, butter, sugar, ginger, orange zest, and eggs, blend together with a hand mixer until smooth and lighter in colour.

To bake
Place rhubarb in an ovenproof dish, drizzle on the syrup and cover with the sponge mixture. Bake in a pre-heated oven at 190C gas 5, for 35 - 40 minutes.
Serve with custard and/or ice-cream.
Did you know?
Rhubarb is actually a vegetable and the leaves are poisonous.

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