This is a very tasty pudding. Do not forget to take the butter out of the fridge so that it is nice and soft when you make the sponge. I always make my Victoria sponges with margarine rather than butter as I think it gives a lighter texture when made, but the choice is yours obviously.
The rhubarb is roasted first as it holds together better than when it is cooked in a saucepan. Clearly you can serve this with a variety of things – custard, yogurt, crème fraiche or ice cream, apart from the suggestions in the recipe.
- 910g. / 2lbs. Poached Rhubarb (method below)
- ½ tsp. Ground Cinnamon
- 200g. / 7ozs. Soft Brown Sugar
- 115g. / 4ozs. Butter or Margarine
- 2 Medium Eggs
- 115g. / 4ozs. Self-Raising Flour
- 1 tsp. Ground Ginger
- 2 tbsps. Orange Marmalade
- To poach the rhubarb – Cut into pieces and bake in the oven in a shallow dish without being covered at Gas Mark 4/350F/180C for 30-40 minutes. Use 4ozs. sugar to cover the rhubarb before baking
- Preheat the oven to 180C/350F/Gas Mark 4. Place the rhubarb in a deep dish and sprinkle over the cinnamon and 3ozs. soft brown sugar. (If the rhubarb already has enough sugar for your taste leave this out).
- Cream together the butter and remaining soft brown sugar until smooth and creamy. Then beat in the eggs, one at a time.
- Carefully fold in the flour and ginger, then stir in the marmalade. Spoon the mixture into the dish so that it completely covers the rhubarb. Bake for 35 – 40 minutes until golden brown, well risen and firm to the touch. Serve with a sprinkling of soft brown sugar and some cream. You can make this recipe in small, individual dishes if preferred. It will then require less cooking time, probably 20 – 25 minutes.