Steamed Rhubarb and Ginger Cake
Makes 1 cake
INGREDIENTS:
400g rhubarb
120g caster sugar, plus extra for sprinkling
Grated zest and juice of 1 orange
100g butter, softened, plus extra for greasing
1 tbsp golden syrup
1 vanilla pod, split and scraped
50g crystallised ginger, finely chopped
2 large free-range eggs
Grated zest of 1 lemon
100g self-raising flour
50ml milk
METHOD:
Slice the rhubarb into 2-inch pieces, and place about 200g of the rhubarb to the side. In a bowl toss together the rhubarb, one tablespoon (20g) of caster sugar, and the orange zest and juice. Place a saucepan over a medium heat and transfer the rhubarb and all the juices to the pan and gently cook for 5-10 minutes until the rhubarb begins to soften. Set aside to cool.
Butter a 1-litre pudding basin and place the reserved rhubarb pieces in the bottom of the basin, then drizzle over the golden syrup.
Using a whisk beat together the butter, sugar and vanilla together until creamy and light. Whisk in the eggs, followed by the lemon zest, and crystallised ginger.
Sift in the flour and gently fold into the mixture. Add a little milk to loosen.
Spoon the mixture into the pudding basin, cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. If using a Smeg oven, place in the steam oven at 180oC for 1 hours. Otherwise place the basin in a large pot and pour hot water into the pot until it reaches two-thirds of the way up its sides. Cover and steam for 1½ hours. Allow the pudding to cool for about 5 minutes before turning out onto a cake stand.
Spoon the cooked rhubarb on top of the cake, and dust with icing sugar.
