Rhubarb and Ginger Pudding [March – June]

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Ingredients

– 100g (4oz) soft butter
– 100g (4oz) caster sugar
– 2 large free range eggs
– 100g (4oz) self raising flour, sifted
– 500g (1lb) rhubarb
– 3cm (1?) piece fresh ginger, peeled and grated
– 80g (3oz) sugar

Directions

  1. Heat oven to 180°C / gas mark 4.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add eggs, one at time, beating well.
  4. Sift flour into a bowl and fold in quickly and gently.
  5. Cut rhubarb stalks into 3cm (1?) lengths.
  6. Arrange in a buttered 1 litre baking dish and scatter with grated ginger and sugar.
  7. Spoon mixture on top of fruit and bake for 50-60 minutes until the topping is golden and rhubarb is tender.
[March - June]