2 cups rhubarb
1 Granny Smith apple
¼ cup Ginger syrup
1 tsp ground ginger
¾ cups sugar
1¼ cups self-raising flour
Peel and finely chop the apple. Chop the rhubarb into the same size pieces as the apple. Place both into a small pot along with the ginger syrup and ground ginger. Cook for five minutes, take off the heat and allow to cool.
Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour.
Place half to two-thirds of the fruit into the bottom of a 1.2 litre pudding basin, reserving most of the juice.
Pour the sponge mixture on top. I have a steam pudding bowl with lid which are available at most good kitchen stores. If you don’t have a lid, butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string.
Place a saucer upside down in a large pot and fill with a few inches of water (so it reaches half way up your pudding bowl when placed in. Bring the water to a simmer then put your bowl on the saucer, cover the pot with a lid and simmer for 1 hour.
Take the still hot pudding out of the water and invert over a large plate. Serve with the reserved fruit and syrup and crème anglaise or vanilla ice cream.