Rhubarb steamed pudding

6 servings 600 kcal or less bbc good food caster sugar ground ginger mains medium egg medium eggs over an hour puddings rhubarb tart unsalted butter vanilla extract

N/A

Source

Ingredients

350g fresh rhubarb , cut into 4cm lengths

200g caster sugar

1 tsp ground ginger

125g unsalted butter

few drops natural vanilla extract

2 medium eggs , beaten

175g self-raising flour

Method

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 crème fraîche or single cream.