Rhubarb and Orange Pudding

Ingredients

Filling

1 kilo of trimmed rhubarb
Grated zest of 1 orange
2 teaspoons ground ginger
200g caster sugar
1 knob of butter
1 dessertspoon cornflour
2 dessertspoons plain flour

Topping

200g plain flour
1 dessertspoon baking powder
75g butter
50g caster sugar
1 carton buttermilk – or natural yoghurt mixed with milk
Single cream
Brown sugar

Method

Mix all of the filling ingredients together in a bowl and set aside
Rub together the plain flour, baking powder, butter and caster sugar
Combine with enough buttermilk to form a soft dough
Place the filling into a pie dish and dot the topping mixture onto the fruit filling, to form a cobbled top
Mix together the cream and brown sugar and drizzle over the topping
Cook in the oven (180 C) for about 25 minutes until the top is golden brown