Rhubarb Ginger Damper

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 15 g butter
• 3 stalks rhubarb, finely chopped (200g)
• 300 g self-raising flour
• 1 pinch bicarbonate of soda
• 1 teaspoon ground cinnamon
• 60 g ground almonds
• 2 1/2 tablespoons finely chopped crystallized ginger
• 75 g caster sugar (superfine)
• 250 ml milk (approximately)
• 2 1/2 tablespoons caster sugar (extra)

Recipe

• 1 pre-heat oven to 450f / 220c /gas mark 6.
• 2 melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool.
• 3 sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
• 4 stir in enough milk to mix to a soft, sticky dough.
• 5 turn dough onto a floured surface, knead until smooth.
• 6 divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar.
• 7 bake for about 20 minutes.