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Rhubarb and ginger steamed pudding recipe

Rhubarb and ginger steamed pudding recipe

12 ratings

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 hrs 00 mins to cook
  • 400 calories / serving
  • Freezable
  • Vegetarian


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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    12g 60%
  • Sugars

    31g 34%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 50.2g Protein 5.9g Fibre 1.3g


  1. 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.
  2. For the topping, combine the rhubarb, in 3cm (1in) pieces, the 2 pieces chopped stem ginger and 25g (1oz) light muscovado sugar in a bowl. Spoon into the basin; add 3 tbsp stem ginger syrup.
  3. 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.
  4. 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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