Woman's Day
Ingredients
Method
1.Lightly grease a 7-8 cup pudding basin with lid. Line base with baking paper.
2.In a small bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition. Lightly fold in sifted flour and ground ginger, milk, half rhubarb and glace ginger.
3.Spoon mixture into basin. Cover with baking paper and secure lid. Place basin in a large saucepan. Fill saucepan with enough hot water to come halfway up side of basin. Simmer on low, 1 1/2 hours, until cooked when tested (add extra water as required).
4.Meanwhile, in a small saucepan, combine extra sugar with 1/4 cup water. Bring to the boil, stirring on high heat. Add remaining rhubarb. Boil 4-5 minutes, stirring, until tender.
5.Remove pudding from mould. Serve warm in wedges with stewed rhubarb, cream, custard or ice-cream.
Use a ring mould to reduce your cooking time to 1 hour.
Note
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