Rhubarb gingerbread sponge pudding

Rhubarb gingerbread sponge pudding.
Rhubarb gingerbread sponge pudding. Photo: Marina Oliphant

Based on the recipe in Margaret Costa's Four Season's Cookery Book. I have changed the quantities to metric and substituted golden syrup for black treacle.


500g rhubarb

125g castor sugar

⅓ cup golden syrup (or black treacle)

185g plain flour

1 tsp ground ginger

½ tsp cinnamon

grating of fresh nutmeg

pinch salt

125g butter

3 tbsp brown sugar

1 egg

2 tbsp milk

½ 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 and salt together.

Cream the butter and brown sugar until pale and fluffy, then beat in the syrup.

Beat in the egg. Fold in the spiced flour.

Heat the milk, stirring, with the bicarbonate of soda until completely dissolved. Add to the batter. Mix well and spoon the batter over the rhubarb and bake for about 35 minutes until pudding is well-browned and tests cooked with a fine skewer.

Serve with thick cream.