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Rhubarb and ginger pudding
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| 3tbsp | golden syrup |
| 6oz | rhubarb, peeled and chopped |
| 4oz | butter |
| 4oz | soft brown sugar |
| Grated rind of 1 orange | |
| 2 | eggs beaten |
| 4oz | self raising flour, sieved |
| 1tsp | ground ginger, (sieved with flour) |
| 1oz | stem Ginger, chopped |
Grease 2 pint pudding basin. Put in golden syrup and rhubarb.
Beat butter and sugar until light and fluffy. Add orange and gradually beat in eggs fold in flour, Ginger and stem Ginger. Turn mixture into basin cut a circle of greaseproof to fit inside top of basin and cover with foil.
Put basin in large saucepan with 2" boiling water, cover and steam gently for 1 hour, adding more boiling water if nec.
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