Some desserts go down well with everyone and here's one of them – a classic pud with that warm-glow factor.
Ingredients
- 600g forced rhubarb, cut into 2.5cm pieces
- 1-2 large pieces stem ginger in syrup, finely chopped
- 1½ tsp caster sugar
- 450ml fresh custard
- 110g plain flour
- 75g butter, cubed
- 75g caster sugar
- A large handful of chopped toasted hazelnuts
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Butter 6 x 300ml ramekins or ovenproof dishes. Place the rhubarb in the bottom of the ramekins. Add the ginger to the rhubarb with some of the syrup from the jar. Sprinkle 1 tsp caster sugar over the rhubarb in each ramekin. Divide fresh custard between the ramekins and set aside.
- 2. Rub together plain flour with butter until it resembles breadcrumbs. Stir in 50g caster sugar and a handful of chopped toasted hazelnuts and sprinkle over the rhubarb.
- 3. Bake for 15-20 minutes, until bubbling and golden.