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CATEGORY CUISINE TAG YIELD
Eggs 6 Servings

INGREDIENTS

375 g Rhubarb, cut into 1cm 1/2
inch pieces 12oz
350 Orange juice, 12fl oz
3 T Cointreau, 3 to 4
1/2 t Cinnamon
1/4 t Ground cloves
Freshly grated nutmeg
75 g Soft brown dark sugar, 3oz
1 T Cornflour, dissolved in 2
tablespoons water
4 Oranges, pared into segments
175 g Self raising flour, 6oz
1/4 t Ground cinnamon
1/4 t Ground cloves
1/4 t Ground ginger
1/2 Tespoon baking powder
3/4 t Bicarbonate of soda
2 Size eggs
75 g Butter, softened 3oz
125 g Soft dark brown sugar, 4oz
1 t Black treacle
1 Heaped teaspoon freshly
grated root
ginger
125 g Preserved ginger, finely
chopped
4oz
175 Warm water, 6fl oz

INSTRUCTIONS

Preheat the oven to 180 C, 350 F, Gas Mark 4, lightly butter 6 x  175ml
(6fl oz) pudding basins.  To make the rhubarb and orange compote; place
the rhubarb in a shallow  roasting tin along with the remaining
ingredients except for the  orange segments. Bake without covering for
50-60 minutes.  In the meantime, make the ginger timbales by sifting
together the  flour, spices, baking powder and bicarbonate of soda, mix
to  incorporate all ingredients.  Make a well in the centre of the dry
ingredients and add the eggs,  butter, sugar, black treacle and ginger.
Using an electric whisk  combine to make a smooth mixture with the
addition of the water.  Divide the mixture between the buttered pudding
basins. Place on a  baking tray and cook directly below the fruit
compote for 30 minutes  or until springy to the touch.  To serve, run a
palate knife around the edge of the pudding basin and  invert on a
suitable serving plate. Add the orange segments to the  fruit compote
and spoon over the ginger timbales. Serve immediately.  Converted by
MC_Buster.  NOTES : Mini ginger pudding with a lovely fruit compote
combining the  flavours of rhubarb, orange and spices.Positively
delightful.  Converted by MM_Buster v2.0l.

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