Ginger sponge with rhubarb sauce & custard

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.