When a recipe’s first instruction is to pour 100ml golden syrup into the bottom of a cake tin my sweet-tooth’s knee-jerk reaction is “Do it! Make it! Do it! Make it!”. Naturally I did and it was delicious!! This is a recipe by Lucas Hollweg from the Waitrose magazine, February 2014. I often pull out his recipes from the seasonal section and finally a year a few months later I have made this pudding. It is really easy and only requires 20 minutes’ preparation and 35 minutes in the oven: perfect for a laid-back Sunday afternoon. I have altered the ingredients slightly from the original recipe as I didn’t quite have everything so instead of light brown sugar I used dark brown (my favourite!) and instead of ground ginger I used allspice.
What you need:
A cake tin at around 20cm diameter
100g unsalted butter (and a little more for greasing the cake tin)
125g golden syrup
450g rhubarb, trimmed and cut into pieces 1cm long
Zest of 1 orange
100g dark brown sugar
1 tsp ground allspice
1 tsp ground cinnamon
2 free-range eggs
50g ground almonds
50g self-raising flour
What you need to do:
1. Heat the oven to 180C, 170C (fan).
2. Grease the cake tin with butter.
3. Pour 100g golden syrup into the cake tin and place the rhubarb pieces on top, packed tightly together.
4. Scatter half the orange zest over it.
5. Beat the butter, sugar, remaining syrup, remaining zest, ground allspice and cinnamon together.
6. Beat one egg in at a time with 25g of ground almonds.
7. Fold the flour in, then spoon the mixture onto the rhubarb pieces and smooth it so it is evenly spread.
8. Bake in the oven for 30-35 minutes. It is ready when a fork comes out of the batter clean.
9. Remove it from the oven and leave it to stand for 15 minutes. Carefully turn it onto a plate and eat it with cream, ice-cream or crème fraîche. It is also delicious and very moist on its own.
I think I may even have some for breakfast! (It is good to start the day with fruit.)
The rhubarb and zest on a sticky bed of golden syrup
Devouring has started!