Rhubarb and Ginger Steamed Pudding

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    570

A fiery and tart sponge that will warm your winter nights. Serve with cream or custard.

recipe updated Jul 15, 2025

Ingredients

  • Rhubarb icon
    Rhubarb
    100 g
  • Stem ginger icon
    Stem ginger
    60 g
  • Butter icon
    Butter
    175 g
  • Muscovado sugar icon
    Muscovado sugar
    200 g
  • Stem ginger syrup icon
    Stem ginger syrup
    4 tablespoons
  • Egg icon
    Egg
    3
  • Lemon juice icon
    Lemon juice
    4 tablespoons
  • Salt icon
    Salt
    1 pinch
  • All purpose flour icon
    All purpose flour
    175 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Ground ginger icon
    Ground ginger
    1 teaspoon
  • Water icon
    Water
    1 kg

Tools

  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Medium bowl
  • kCook icon Pudding bowl - 1 pint
  • kCook icon Kcook bowl
  • kCook icon Work surface

Step preview

  1. Line a clean pudding bowl with parchment paper
  2. Add rhubarb, stem ginger, muscovado sugar and stem ginger syrup to a clean medium bowl
  3. Mix until combined
  4. Transfer content of medium bowl to pudding bowl then set aside
  5. Fit max blade to kCook bowl
  6. Add butter, muscovado sugar, egg, lemon juice, stem ginger, stem ginger syrup, salt, all purpose flour, baking powder and ground ginger to the kCook bowl
  7. Fit kCook bowl to kCook Multi
  8. Attach lid to kCook bowl with filler cap fitted
  9. Mix with filler cap fitted - 1 min, speed 12
  10. Transfer batter to pudding bowl
  11. Line a clean work surface with foil
  12. Line with parchment paper
  13. Fold
  14. Place
  15. Clean kCook bowl
  16. Fit slow cook plug to kCook bowl
  17. Add water to the kCook bowl
  18. Fit kCook bowl to kCook Multi
  19. Transfer pudding bowl to kCook bowl
  20. Attach lid to kCook bowl with filler cap fitted
  21. Cook with filler cap fitted - 2 hr, 104°C
  22. Turn out
  23. Serve
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