Rhubarb Ginger Damper

Name: Rhubarb Ginger Damper
Ingredients: 15 g butter; 3 stalks rhubarb, finely chopped (200g); 300 g self-raising flour; 1 pinch bicarbonate of soda; 1 teaspoon ground cinnamon; 60 g ground almonds; 2 1/2 tablespoons finely chopped crystallized ginger; 75 g caster sugar (superfine); 250 ml milk (approximately); 2 1/2 tablespoons caster sugar (extra)

10 ingredients

7 steps

Ingredients

15 g butter
3 stalks rhubarb, finely chopped (200g)
300 g self-raising flour
1 pinch bicarbonate of soda
1 teaspoon ground cinnamon
60 g ground almonds
2 1/2 tablespoons finely chopped crystallized ginger
75 g caster sugar (superfine)
250 ml milk (approximately)
2 1/2 tablespoons caster sugar (extra)

Directions

1

Pre-heat oven to 450F / 220C /gas mark 6.
2

Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool.
3

Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
4

Stir in enough milk to mix to a soft, sticky dough.
5

Turn dough onto a floured surface, knead until smooth.
6

Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar.
7

Bake for about 20 minutes.