Rhubarb and ginger steamed pudding recipe
Try this tangy variation of a classic steamed pudding, packed with succulent rhubarb and fiery ginger.
See method- Serves 8
- 20 mins to prepare and 2 hours to cook
- 400 calories / serving
- Freezable
- Vegetarian
Ingredients
For the topping
- 150g (5oz) rhubarb, in 3cm (1in) pieces
- 2 pieces stem ginger, chopped
- 25g (1oz) light muscovado sugar
- 3 tbsp stem ginger syrup
For the sponge
- 175g (6oz) soft butter
- 175g (6oz) self-raising flour
- 1 tsp baking powder
- 175g (6oz) light muscovado sugar
- 3 large eggs
- 1 lemon, fine zest
- 1 piece chopped stem ginger
- 1 tbsp stem ginger syrup
- pinch salt
- 1 tsp ground ginger
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Shop ingredientsEach serving contains
- Energy
- 1680kJ 400.0kcal
- Fat
- 22g
- Saturates
- 12g
- Salt
- 0.9g
- Sugars
- 31g
of the Reference intake
Carbohydrate 50.2gProtein 5.9gFibre 1.3g
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- Butter a 1.2 litre (2pt) pudding basin and line the base with a snug-fitting circle of nonstick baking paper. Have circles of pleated foil, buttered baking paper and string ready, as before.
- For the topping, combine the rhubarb, in 3cm (1in) pieces, the 2 pieces chopped stem gingerand 25g (1oz) light muscovado sugar in a bowl. Spoon into the basin; add 3 tbsp stem ginger syrup.
- For the sponge, beat the butter, self-raising flour, baking powder, light muscovado sugar, eggs, lemon zest, the stem ginger, stem ginger syrup, pinch salt and ground ginger together with electric beaters until smooth – about 1 minute.
- Spoon into the basin on top of the rhubarb mix. Smooth the top. Tie the buttered paper and foil on top and steam for 2 hours on a trivet, testing with a skewer, as before. Turn out and serve.
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