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Rhubarb and Almond Pudding

1 Bunch Rhubarb (500g approx)
110g (4 oz.) Butter
110g (4 oz.) Brown Sugar
Grated Zest and Juice of one Orange
1 Thumb of Stem Ginger finely chopped
(Or a teaspoon ground ginger)
For the cake
175g (6oz.) Unsalted Butter, softened.
175g (6oz.) Caster Sugar
3 Eggs
110 g (4 oz.) Plain Flour
110 g (4 oz.) Ground Almonds
2 teaspoons baking Powder

To serve ;1 Tub Crème Fraiche

You will need an ovenproof dish of about 2 ltr capacity.
Discard the leaves from the rhubarb and chop.
Put these in a pot with the butter, sugar, ginger and orange zest and juice and simmer together until the rhubarb is just tender.
Spoon these out with a slotted spoon and put into the baking dish.
Boil the pan juices together to make a sauce and put into a small pot to be reheated.
For the cake.
Beat the sugar with the softened butter until it is light and white.
Beat in the eggs slowly one after another.
Finally fold in the flour, almonds amd baking powder.
Spoon this mixture over the rhubarb in the dish.
Preheat the oven to Gas4, 175C,350F.
Cook the cake at this temperature for 30 mts.
The batter should be dry if tested with a skewer.

Serve this warm, with the rhubarb juices heated as a sauce and a dollop of Crème Fraiche on the side.



March 31, 2009 12:41 PM | 0 Comments
  Martin Dwyer
Consultant Chef