Heatwave, rain, sun, rain, sun, cloud, wind, cold.....bring on the great British Summer! The result of this variable weather is a spectacular and unruly rhubarb patch. I literally had to attack it with a kitchen knife this afternoon before it takes over the World.
This recipe is old school British cooking at its best and a regression to childhood for me as I remember my Mum or my Nan baking this for family suppers. It's grey and raining outside.....time for a bit of warm pudding and cream! For four:
Rhubarb - 400g
Zest of 1 orange
Demerara sugar - 160g
Golden syrup - 2 tbsp
Self raising flour - 175g
1 large egg - beaten
Softened butter - 85g
Stem ginger in syrup - 50g plus 50ml of the syrup
Mixed spice - 1 tsp
Ground ginger - 2 tsp
Chop up the rhubarb and chuck into the bottom of a 9 inch baking dish. Sprinkle with the orange zest and 50g of the sugar - set aside.
To make the sponge topping, beat the butter into the flour along with the ground ginger and mixed spice until the breadcrumb stage is achieved - I used an electric hand mixer. With the mixer still running, add the egg, the golden syrup, 85g of the sugar and enough milk to to reach a dropping consistency (a thick batter that drops easily off a large spoon but still holds its shape in the bowl). Finely chop the stem ginger and mix in the batter. Top the rhubarb with the sponge mix and sprinkle with the remainder of the demerara sugar.
Bake at 190c for 40 mins or so until golden and the sponge is fully cooked - a skewer should come out clean when poked in the centre of the sponge. While still hot, spoon over the ginger syrup and serve with cold pouring cream.