Waitrose and Partners
Ginger sponge with rhubarb sauce & custard

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.

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Vegetarian
  • Serves4
  • CourseDessert
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins
  • PlusCooking time is 8-12 minutes, depending on microwave wattage

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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
  • tsp ground ginger
  • No.1 Madagascan Vanilla Custard and/or extra thick double cream, and/or ice cream, to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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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