Rhubarb Pudding with Strawberry Sauce

  • 2 – 3 stalks rhubarb (chopped)
  • 2 stem of ginger (chopped)
  • 12 1/2 g / 1/2 oz caster sugar

Pudding Batter

  • 2 eggs
  • 25 g / 1 oz caster sugar
  • 110 g / 4 oz self-raising flour
  • 125 ml milk

Wash and cut rhubarb into pieces. Place in a bowl and mix together with the chopped stem ginger and caster sugar. Leave to marinate for 5 minutes then poach in a pot.

Brush the ramekin dishes with a little softened melted butter then lightly sprinkle with a little caster sugar. Shake off any excess sugar.

Beat together the eggs and sugar in a bowl until light and fluffy. Sieve in the self-raising flour then slowly mix in the milk and mix to form a smooth batter. Half fill the ramekin dishes with a little of the batter and cook in the preheated oven (350 degrees) for 15 minutes.

Remove from oven and spoon the organic rhubarb over the batter. Pour over the remainder of the batter and spoon a little of the rhubarb over the top. Return to the oven and bake for a further 15 minutes. When cooked firm, turn out on to a plate and serve with either a strawberry syrup or cream (alternatively both).