Rhubarb and ginger puddings

COOKING TIME 45–60 MINUTES

MAKES 8

200g (7oz) fresh rhubarb

50g (2oz) stem ginger, finely chopped

200ml (7fl oz) ginger syrup (from the stem ginger jar)

200g (7oz) unsalted butter, softened, plus extra for greasing

200g (7oz) caster sugar

4 eggs

200g (7oz) self-raising flour

½ tsp baking powder

2 tbsp ground ginger

Grated zest and juice of 1 orange

Custard, vanilla ice cream or vanilla yoghurt, to serve

GREASE EIGHT 200ml (7fl oz) pudding basins. Chop the rhubarb into 2–3cm (¾–1in) pieces. Drain the stem ginger and measure out the required syrup from the jar. Put 5 teaspoons of the ginger syrup into each basin and top with 25g (1oz) of the chopped rhubarb.

IN A MIXING BOWL, cream together the butter and sugar until pale and fluffy. Gradually add the eggs – if the mixture separates, just stir in a little of the flour. Sift the remaining flour into a separate bowl, together with the baking powder and ground ginger. Fold them into the creamed mixture and stir well to incorporate.

ADD THE ORANGE ZEST and juice and the chopped stem ginger. The mixture should be fairly fluid; divide it evenly between the greased basins and seal with lids or foil. Steam for 45–60 minutes. Turn out and serve with custard, vanilla ice cream or vanilla yoghurt.