FOR THE SPONGE
125g caster sugar
2 large essential Waitrose British Free Range Eggs, beaten
175g self-raising flour
1 tsp baking powder
2 tsp ground ginger
1 tbsp golden syrup
3 tbsp milk
Waitrose Seriously Creamy Madagascan Vanilla Custard, to serve
1. Place the washed rhubarb in a pan with the brown sugar and chopped ginger, and heat gently until tender. Stir in the pomegranate seeds and spoon into the base of a buttered 900ml pudding basin.
2. Cream the butter and caster sugar until pale and fluffy then gradually beat in the eggs. Sift in the flour, baking powder and ground ginger, and fold in with the golden syrup and milk to give a soft mixture that drops off a spoon. Pour into the basin and level the surface. Cover the basin with a double layer of baking parchment and foil, with a fold in the middle to allow the pudding to expand. Steam in a large pan for 1½ hours, topping up with water as necessary.
3. To serve, turn out the pudding onto a serving plate and serve with warmed custard, or cream.