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Rhubarb & Ginger Pudding (gluten free)


2 large sticks of rhubarb

2 eggs

4 oz softened butter

4 oz brown sugar

2 oz ground almonds

2 oz sorghum flour (you can also use an extra 2 oz ground almonds instead)

2 large pieces of crystallised ginger, chopped

3 tablespoons of ginger syrup from the jar.


Peel the the rhubarb and chop into 1 inch chunks. Put it into a saucepan with a  sprinking of sugar to draw out the juice and cook over a very low heat (with a heat diffuser if necessary to stop it burning), until the rhubarb is nearly soft and quite a lot of juice has come out. Don't cook to a mush as it gets further cooking. Lift out the rhubarb with a slotted spoon and place in the bottom of a greased pudding basin. Add a little sugar if you like your rhubarb sweet, but the pudding mixture adds a lot of sweetness itself.


Put all of the other ingredients except the chopped ginger in a large mixing bowl and beat to a batter with a handheld mixer. Stir in the ginger. Pour over the rhubarb and cook for 45 min to 1 hr at 180°C, or until a skewer inserted into the middle comes out clean.

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