little rhubarb and ginger puddings with caramel sauce
well it took a while but the cold weather has finally made it's way to Sydney. My cooking style changes when the temperature drops. No more stir fries for me, it's all about comfort food like casseroles, pies, soups and puddings.
I've been dying to try out this recipe for a while and last weekend, the time came. It's just my upside down pear and hazelnut cake recipe tweaked a little and baked in ramekins served with some caramel sauce. The sauce is a Belinda Jeffery recipe which I found here.
Do you like the little copper saucepan? I bought it at a flea market in Brussels and it came home in my backpack carefully wrapped in a towel. It needed a fair amount of cleaning before it was food safe but it was worth it in the end.
Here's the recipe for you.
Little Rhubarb and Ginger cake with Caramel Sauce (makes four 200ml ramekins or six 150 ml ramekins)
1¼ cups diced chopped rhubarb stalks
1 (20 ml) tablespoon orange juice
1 cup plain flour
¼ cup almond meal
1 teaspoon bicarbonate of soda
1½ teaspoons ground ginger
100 g (3½ oz) melted, unsalted butter
¼ cup brown sugar
¼ cup caster sugar
1 teaspoon vanilla
35 g (2 tbs) finely chopped glace or crystallised ginger
¼ cup milk or orange juice
150g brown sugar
1 teaspoon vanilla extract
Preheat the oven to 180°C/350°F. Grease and flour four 200 ml or six 150 ml ramekins.
Combine the rhubarb and the orange juice in a small bowl. Set to one side for 20 minutes.
Sift the flour, ginger and bicarbonate of soda into a small bowl. Stir the almond meal through the flour and set to one side. In a medium size bowl combine the melted butter, the sugars and vanilla. Add the egg and beat until well combined. Add the flour and gently fold in the diced rhubarb and juice and the finely chopped ginger. This should make a soft batter. If not then add the additional milk or orange juice.
Spoon the batter carefully into the prepared moulds and smooth the tops. Place the ramekins onto a baking sheet and place on the middle shelf in the oven. Bake for 20-30 minutes at 180°C/350°F or until the cake are cooked when tested with a skewer. If the cakes are browning too quickly you may have to cover the top with a piece of greaseproof paper.
While the cakes are baking, make the caramel sauce. Put all sauce ingredients in a saucepan over medium heat, stir until smooth and then boil for three minutes. Keep warm.
Place the ramekins on a wire rack and allow the cake to cool for 10 minutes. Remove the cakes from the moulds and carefully invert the cakes. If the cakes are peaked, you may need to trim the tops so they'll sit flat on the plate.
Serve topped with caramel sauce, a dollop of cream and if you like, some poached rhubarb.
The caramel sauce just makes everything taste wonderful so the puddings were delicious!
See you all again next week,
P.S The latest Delicious Bites post, a Strawberry Pavlova recipe, is now up on the decor8 blog if you're in the mood for something for summer.