Rhubarb and ginger steamed pudding recipe

  • Serves 8
  • 20 mins to prepare and 2 hrs 00 mins to cook
  • 400 calories / serving
  • Freezable
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Try this tangy variation of a classic steamed pudding, packed with succulent rhubarb and fiery ginger.

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 ginger and 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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  • 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
  • 175g (6oz) self-raising flour
  • For the sponge

  • 175g (6oz) soft butter
  • 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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  • Energy 1679kj 400kcal 20%
  • 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

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