Rhubarb pudding with orange brown sugar sauce

Rhubarb pudding with orange brown sugar sauce

Give it a shot, I just made it up today. Feeds two, or one if you're really hungry and don't want to share.

Pudding:

1/2 cup self raising flour
1/4 cup brown sugar
2 tablespoons butter, melted
2 tablespoons milk
1/2 cup rhubarb, roasted with crystallized ginger*

Sauce:
2 large orange juiced (dump the pulp in the juice for extra flavor)
1/4 cup brown sugar

method:

Heat oven to 180 (160 fan forced)
Brush medium sized pudding or casserole dish with melted butter.

Put the flour, brown sugar in a bowl.
Heat the milk and butter.
Add milk, butter and rhubarb to dry ingredients and mix.
Place in a medium sized pudding or baking dish.

Heat the orange juice and brown sugar in the microwave for a minute until the sugar is melted.

Carefully pour the juice mix over the back of a spoon onto the pudding batter.

Bake for 35-40 minutes until a skewer put into the middle of the pudding comes out clean.

Serve with cream or ice cream.



*To roast rhubarb:

Heat oven to 160c, 140 fan forced.
Wash and cut rhubarb into cm size pieces.
Place a handful of crystalized ginger in a food processor and whiz until fine.
Put slightly damp rhubarb and ginger crumbs into a large bowl and mix with your hands.
Place a single layer of rhubarb in the bottom of a deep roasting pan.
Spread any remaining ginger over the top.
Cover the roasting pan with foil, do not allow the foil to touch the rhubarb.
Slowly roast for approximately 45-60 minutes until the rhubarb dents when you press with your finger.
Place in a heatproof bowl while hot and mix to separate the rhubarb fibers.
Allow to cool in the bowl before using in pudding.