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Ginger sponge with rhubarb sauce & custard
Comfort, cheer and speed. Within 20 minutes using your microwave, you can whip up a classic steamed sponge, plus a big puddle of bright pink, syrupy rhubarb.
PlusCooking time is 8-12 minutes, depending on microwave wattage
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
For the rhubarb sauce
400g forced rhubarb, cut into 2cm batons
1 tbsp caster sugar
2 pieces stem ginger, finely diced
2 tbsp stem ginger syrup from the jar
For the sponge
125g butter, at room temperature, plus extra for greasing
125g self-raising flour, plus extra for dusting
125g golden caster sugar
2 British Blacktail Free Range Medium Eggs
1 tsp vanilla extract
1½ tsp ground ginger
No.1 Madagascan Vanilla Custard and/or extra thick double cream, and/or ice cream, to serve
Method
Combine the rhubarb, caster sugar, stem
ginger and syrup in a microwaveable container
large enough to hold the rhubarb, no more
than 2 pieces deep. Place a lid or plate on top
and microwave for 90 seconds to 4 minutes
at medium power, until some of the batons
start to soften. Stir, then replace the lid and
microwave at medium power for 1 minute, in
30 second increments, adding more time if
needed, until ½ the rhubarb is soft. Seal and
set aside to gently steam, soften and share
their colour while you make the sponge.
Grease a 1L microwave-safe pudding bowl
with a little butter, then dust with flour. Using
a stand mixer, electric hand mixer, food
processor or elbow grease and a wooden
spoon, cream together the sugar and butter.
Add 1 tbsp flour, then 1 egg at a time and
continue to beat to incorporate the eggs into
the butter mix, followed by the vanilla, the
remaining flour and ginger.
Spoon the mixture into the prepared basin
and stand it on a microwave-safe plate (in
case it overflows). Place a plate on top of
the pudding, face down (to give the sponge
more room to expand), then microwave at
full power for 5 minutes 30 seconds (1,000-
1,200W) to 6 minutes (800W), until evenly
risen. Remove from the microwave and leave
covered to continue steaming for 90 seconds
more. Check it is cooked by inserting a skewer
into the centre (it needs to come out clean),
then run a thin knife around the edge (which
should already be pulling away) and turn the
pudding out onto a serving platter.
Serve immediately, with spoonfuls of pink
rhubarb and plenty of custard, and/or thick
double cream and/or ice cream.
Cook’s tip
This is something to make last-minute, as although sponges are a classic microwave hack, they do harden-up fairly quickly
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,405kJ/ 575kcals
Fat
29g
Saturated Fat
18g
Carbohydrates
70g
Sugars
46g
Fibre
2.6g
Protein
8.2g
Salt
0.9g
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