This recipe is based on one by Lucas Hollweg – it may not look that great but it tastes AMAZING! My heart shaped tin is getting lots of use at the moment!
125g golden syrup
350g rhubarb, cut into 1cm slices
Zest of an orange
125g light brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
2 medium eggs
50g ground almonds
50g self-raising flour
Heat the oven to 180C/Gas Mark 4. Squidge 25g of the butter over the bottom of an 18cm-20cm cake tin, using a dollop to lightly grease the sides. Pour in all but 25g of the golden syrup, then arrange the rhubarb pieces on their cut sides in concentric circles. Sprinkle with half the orange zest.
In a bowl, beat together the remaining butter and syrup until smooth, adding the sugar, spices, and remaining orange zest. Beat in the eggs, one at a time, adding half the almonds with each egg. Next, add the flour and fold in until you have an even-coloured batter. Drop spoonfuls of the mixture onto the rhubarb and smooth the surface.
Put in the oven and bake for about 35 minutes until the top is spongy but firm. I used the blanking plate at the top of the aga for 25 minutes and then removed it for the last 10 minutes – maybe next time I wouldn’t leave it quite so long as the top was quite brown but the syrup tasted beautifully caramelised!
Leave it to stand in the tin for 15 minutes, then run a knife around the edge, place a large upturned plate on top and flip to turn out the pudding.
Serve warm in slices (cut carefully – it’s a soggy kind of pud) with an obligatory blob of cream.