• 350g fresh rhubarb , cut into 4cm lengths
• 200g caster sugar
• 1 tsp ground ginger
• 125g unsalted butter
• few drops natural vanilla extract
• 2.5 cm medium eggs , beaten
• 175g self-raising flour

Cook the rhubarb with 75g/2¾oz of the sugar and the ginger over a gentle heat for 2-3 mins until just starting to soften. Remove from heat.

Grease a 900ml pudding basin. Put butter and remaining sugar in a bowl and cream together. Stir in vanilla extract, then beat in eggs, a little at a time. Sift in flour and carefully fold into the mixture.

Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.

Butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string. Place in a pan half filled with simmering water. Cover and cook for 1½ hrs, checking regularly that the pan does not boil dry. Remove cover, invert the pudding onto a plate, then carefully lift off the pudding basin. Serve with creme fraîche or single cream.

by Pak101.com (few years ago!) / 1256 views