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.

Serves 6

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.