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225 g/8 oz/2 cups self-raising (self-rising) flour
A pinch of salt
2.5 ml/0.5 tsp ground ginger
100 g/4 oz/0.5 cup butter or margarine
175 g/6 oz/0.75 cup soft brown sugar
225 g/8 oz rhubarb, chopped
2 eggs, beaten
30 ml/2 tbsp single (light) cream
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Method :
Mix together the flour, salt and ginger, then rub in half the butter or
margarine until the mixture resembles fine breadcrumbs. Stir in 100 g/4
oz/0.5 cup of the sugar, the rhubarb and eggs. Spoon the mixture into a
greased 1.2 liter/2 pt/5 cup pudding basin and cover with pleated
greaseproof (waxed) paper. Place in a large saucepan and add enough
boiling water to come half-way up the side of the basin. Cover and steam
for 1.5 hours, topping up with boiling water as necessary, until springy
to the touch.
To make the sauce, melt the remaining butter or margarine and stir in the
remaining sugar and the cream until the sugar has dissolved. Serve the
sauce warm with the hot pudding. |