Sticky ginger and rhubarb pudding
Serves 6-8 | prep 20 mins | total time
- 800g rhubarb, in short lengths
- 300g caster sugar
- 2 tsp vanilla extract
- 125g soft butter, plus extra for greasing
- 100g dark muscovado sugar
- 200g plain flour
- 1 tsp ground ginger
- 1 tsp baking powder
- 3 large eggs
- 3 tbsp black treacle
- 3 balls stem ginger (from a jar), finely chopped, plus 2 tbsp stem ginger syrup
- 150ml milk
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Scatter the rhubarb into a shallow ovenproof dish (about 28cm x 20cm x 6cm deep) with 200g of the caster sugar, the vanilla extract and 2 tablespoons water. Toss together and bake, uncovered, for 25 minutes.
- In an electric mixer, beat together the butter, dark muscovado sugar and the remaining 100g caster sugar until combined. Mix in the flour, ground ginger, baking powder, eggs, black treacle and the chopped stem ginger. Gradually mix in the milk. The mixture might look slightly curdled but it will be fine once baked.
- Tip the rhubarb into a sieve set over a bowl; gently press on the fruit to extract the juice (keep this). Rinse, dry and butter the dish and spoon the rhubarb back into it. Pour the pudding mixture on top.
- Bake for 50 minutes or until risen and set. Meanwhile, boil the rhubarb cooking juice in a pan with the stem ginger syrup for about 10 minutes or until syrupy. Drizzle over the hot pudding.