Rhubarb gingerbread pudding

500g rhubarb

125g castor sugar

1/3 cup golden syrup (or black treacle)

185g plain flour

1 tsp ground ginger

1/2 tsp cinnamon

grating of fresh nutmeg

pinch salt

125g butter

3 tbsp brown sugar

1 egg

2 tbsp milk

1/2 tsp bicarbonate of soda

Preheat oven to 180C.
Cut the rhubarb into 3cm pieces and put in the bottom of a well-buttered 1-litre ovenproof dish, with the castor sugar.

Measure the golden syrup or treacle and stand measuring cup in hot water so that the syrup will run freely.

Sift the flour, spices, bicarb and salt together.

Cream the butter and brown sugar until pale and fluffy, then beat in the syrup. Beat in the egg & milk. Fold in the spiced flour.

Spoon the batter over the rhubarb and bake for about 45 minutes until pudding is well-browned and tests cooked with a fine skewer.

Serve with thick cream or ice cream.