Rhubarb, Treacle and Ginger Sponge

For a heart-warming traditional pudding, try Martin Blunos's scrumptious rhubarb sponge
By Martin Blunos
Rhubarb, Treacle and Ginger Sponge
  • Rating:
  • Serves: 4-6
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 450 g rhubarb
  • 120 g caster sugar
  • 175 g plain flour
  • 1 tsp ground ginger
  • 1/2 tsp mixed spice
  • pinch salt
  • 115 g unsalted butter
  • 55 g brown sugar
  • 55 g treacle, warmed
  • 1 egg, beaten
  • 1 tbsp preserved stem ginger, chopped
  • 1/2 tsp bicarbonate of soda
  • 30 ml milk, hot
  • whipped cream, to serve


1. Preheat oven to 180C/gas 4.

2. Cut the rhubarb into 2.5cm pieces, toss with the caster sugar and put in the bottom of a buttered baking dish.

3. Sieve the flour together with the ground ginger, mixed spice and salt.

4. Cream the butter and sugar together until pale and fluffy, mix in the treacle and then gradually beat in the egg (a little at a time to stop it curdling).

5. Gently fold in the flour and the preserved ginger pieces.

6. Dissolve the bicarbonate of soda in the hot milk and stir into the mixture.

7. Pour the mixture over the rhubarb.

8. Bake in the oven for 35-40 minutes.

9. Whip a little of the preserved ginger syrup into the cream and serve the hot sponge with this ginger cream.

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