Rhubarb Gingerbread Sponge Pudding

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.