Ingredients

• 100g Rhubarb
• 60g Stem Ginger
• 175g Butter
• 200g Muscovado Sugar
• 4 tablespoons Stem Ginger Syrup
• 3 Eggs
• 4 tablespoons Lemon Juice
• 1 pinch Salt
• 175g All Purpose Flour
• 1 teaspoon Ground Ginger
• 2 teaspoons Baking Powder
• 1kg Water

Tools

• Parchment paper
• kCook Multi
• Medium bowl
• Pudding bowl - 1 pint
• Kcook bowl
• Work surface

Method

1. Line a clean pudding bowl with parchment paper
2. Add rhubarb, stem ginger, muscovado sugar and stem ginger syrup to a clean medium bowl
3. Mix until combined
4. Transfer content of medium bowl to pudding bowl then set aside
5. Fit max blade to kCook bowl
6. Add butter, muscovado sugar, egg, lemon juice, stem ginger, stem ginger syrup, salt, all purpose flour, ground ginger and baking powder to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Attach lid to kCook bowl with filler cap fitted
9. Mix with filler cap fitted - 1 min, speed 12
10. Transfer batter to pudding bowl
11. Line a clean work surface with foil
12. Line with parchment paper
13. Fold
14. Place
15. Clean kCook bowl
16. Fit slow cook plug to kCook bowl
17. Add water to the kCook bowl
18. Fit kCook bowl to kCook Multi
19. Transfer pudding bowl to kCook bowl
20. Attach lid to kCook bowl with filler cap fitted
21. Cook with filler cap fitted - 2 hr, 104°C
22. Turn out
23. Serve

Home  >  Recipes