Rhubarb and Ginger Pudding
A moist ginger sponge topped with tangy stewed rhubarb and strawberries, served with a rich homemade crème anglaise.
Estimated Nutrition
Calories
806.1
kcal / serving
4836.4 kcal total
Carbs
76.4g
per serving
458.1 g total
Fat
49.8g
per serving
298.5 g total
Protein
13g
per serving
78.2 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
80
g
Caster Sugar
for the fruit
1.5
tbsp
175
g
Caster Sugar
for the sponge
175
g
125
g
Crystallised Ginger
chopped into small pieces
75
g
Caster Sugar
for the custard
Dairy
Fruits
150
g
Strawberry
hulled and quartered
NutsSeeds
2
tsp
1
piece
Vanilla Pod
seeds scraped
Other
2
tbsp
Vegetables
200
g
Rhubarb
chopped into 1.5–2 cm lengths
Method
1
2
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