Rhubarb Gingerbread Sponge Pudding Recipe

Name: Rhubarb Gingerbread Sponge Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g rhubarb; 125 g caster sugar; ⅓ cup golden syrup (or black treacle); 185 g plain flour; 1 teaspoon ground ginger; ½ teaspoon cinnamon; grating fresh nutmeg; 1 pinch salt; 125 g butter; 3 tablespoons brown sugar; 1 egg; 2 tablespoons milk; ½ teaspoon bicarbonate of soda

Servings: persons

500 g rhubarb
125 g caster sugar
⅓ cup golden syrup (or black treacle)
185 g plain flour
1 teaspoon ground ginger
½ teaspoon cinnamon
grating fresh nutmeg
1 pinch salt
125 g butter
3 tablespoons brown sugar
1 egg
2 tablespoons milk
½ teaspoon bicarbonate of soda

1
Preheat oven to 180C.
2
Cut the rhubarb into 3cm pieces and put in the bottom of a well-buttered 1-litre ovenproof dish, with the caster sugar.
3
Measure the golden syrup or treacle and stand measuring cup in hot water so that the syrup will run freely.
4
Sift the flour, spices and salt together.
5
Cream the butter and brown sugar until pale and fluffy, then beat in the syrup.
6
Beat in the egg.
7
Fold in the spiced flour.
8
Heat the milk, stirring, with the bicarbonate of soda until completely dissolved, then add to the batter.
9
Mix well and spoon the batter over the rhubarb and bake for about 35 minutes until pudding is well-browned and tests cooked with a fine skewer.
10
Serve with thick cream.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g rhubarb, 125 g caster sugar, ⅓ cup golden syrup (or black treacle), 185 g plain flour, and more.

Yes, Rhubarb Gingerbread Sponge Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Gingerbread Sponge Pudding

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