zoom Sticky rhubarb and stem ginger pudding
  • Save to your scrapbook
  • Save to your scrapbook

    Sticky rhubarb and stem ginger pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sticky rhubarb and stem ginger pudding

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 8


    400g rhubarb

    150g unsalted butter, softened

    175g golden caster sugar

    2 medium free range eggs

    225g plain flour

    1 tsp baking powder

    1 tsp ground ginger

    4 tbsp double cream

    150g light brown muscovado sugar

    2 pieces stem ginger, chopped


    1. Preheat the oven to 180ºC, gas mark 4. Wash the rhubarb, cut into 3cm pieces then place in a pan. Cover and cook gently in the oven for 8-10 minutes until tender. Spoon into a shallow dish and leave to cool.
    2. Beat half the butter (75g) with the caster sugar until pale and light, then beat in the eggs, one at a time. Sift the flour with the baking powder and ground ginger and fold into the creamed ingredients, along with the cooled rhubarb. Spoon into a buttered 1.75 litre shallow baking dish and level the surface. Cook for 30-35 minutes until well-risen and firm to the touch.
    3. While the pudding is cooking, place the cream, muscovado sugar, ginger and remaining butter together in a pan. Heat until melted, then cook gently, stirring occasionally, for 3-4 minutes until thick. Set aside. Remove the pudding from the oven and pour the sauce over it. Return the dish to the oven for 5 minutes until bubbling and golden. Serve with vanilla ice cream.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars