- To make the roasted rhubarb, place the rhubarb chunks on a roasting tray and drizzle with 150ml of water and the caster sugar.
- 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.
- To make the cream, tip the cream, custard and ginger paste into a bowl and mix well.
- 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.
Recipe from Very Lazy.
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The tartness of the rhubarb offset by the fiery ginger makes this is a wonderfully tasty (and easy to create) dessert
4 slices Madeira or sponge cake For the rhubarb 2 large (or 4 small) stalks of rhubarb, cut into 5 cm chunks 5 tbsp caster sugar For the cream 4 tbsp extra thick double cream 8 tbsp ready to use custard 2 tsp ginger paste
Time: 10 minutes Serves: 4 Nutrition: n/a