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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