Nibblous | rhubarb and ginger sponge pudding
Delicious rhubarb and ginger sponge pudding topped with almonds and baked to golden perfection. Perfect with cream or custard.
Ingredients
- 400g rhubarb, chopped into pieces - 1" should do it
- 60g soft dark brown sugar
- 1 tsp (or more - up to you) grated fresh ginger
- 120g butter
- 120g caster sugar
- 2 eggs, lightly beaten
- 120g ground almonds
- 2 tbsp self-raising flour
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