Combining together rhubarb and ginger, these tasty treats are bursting with flavour and take no time at all to whip up. So it means less time in the kitchen and more time having a yuletide tipple with family and friends.
- 4 slices Madeira or sponge cake
- 2 large (or 4 small) stalks of rhubarb, cut into 5 cm chunks
- 5 tablespoons caster sugar
- 4 tablespoons extra thick double cream
- 8 tablespoons ready to use custard
- 2 teaspoons Very Lazy Ginger paste
Method1 To make the roasted rhubarb, place the rhubarb chunks on a roasting tray and drizzle with 150ml of water and the caster sugar.
2 Place on a baking sheet lined with non-stick paper and roast for 15 minutes, or until just soft but still holding its shape. Leave to cool down completely.
3 Make the cream by tipping the cream, custard and ginger paste into a bowl and mix well.
4 To assemble the puddings, divide the cake between some elegant glasses. Top with some of the rhubarb and its syrup and finally the custard mixture. Finish with a sprinkle of toasted flaked almonds, if desired.
Prep Time10 minutes
Cook Time25 minutes
Nutrition InformationServes 4
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