Ingredients

• 200g/7oz rhubarb
• chopped into 1½ – 2 cm lengths
• 2 tbsp blackcurrant cordial
• 80g/2¾oz caster sugar
• 1½ tbsp cornflour
• 150g/5½oz strawberries
• hulled and quartered
• 175g/6oz soft butter
• 175/6oz caster sugar
• 3 large free-range eggs
• 2 tsp ground ginger
• 175g/6oz self-raising flour
• 125g/4½oz crystallised ginger
• chopped into small pieces
• 1 vanilla pod
• 250ml/9fl oz of double cream
• 250ml/9fl oz of full-fat milk
• 6 free-range eggs
• yolks only
• 75g/2 2/3oz caster sugar

Directions

• Grease six metal pudding moulds and line the bottoms with a small circle of parchment paper.
• In a medium-sized pan
• cook the rhubarb
• blackcurrant cordial and caster sugar over a medium heat and cook for four minutes. Add the cornflour
• stir and cook for another minute. Remove from the heat and add the strawberries. Put two to three tablespoons of mixture into the bottom of each mould (approximately a quarter full) and set aside.
• Preheat the oven to 180C/350F/Gas 4. Cream the butter and sugar with a whisk until it is pale and smooth. Add the eggs one at time
• making sure that each one is fully incorporated before adding the next. Sift in the ground ginger and flour in three stages
• making sure the batter is mixed thoroughly. Add in the chopped pieces of crystallised ginger and stir through.
• Spoon the mixture into the moulds until they are no more than three quarters full. Place the moulds in a roasting tray and pour hot water in to the tray until half way up the side of the moulds. Transfer the puddings to the oven and bake for 25–30 minutes
• or until springy to touch. Then set aside to cool on a rack.
• To make the crème anglaise
• scrape out the seeds from the vanilla pod. In a pan set over a medium heat bring the vanilla seeds
• cream and milk to the boil. In a medium-sized bowl
• beat the egg yolks and caster sugar together with a whisk. Gradually pour in the hot milk and whisk to incorporate. Transfer to a clean saucepan and cook over a low heat
• constantly stirring until it starts to thicken. As soon as it is thick enough to coat the back of a wooden spoon
• strain through a fine sieve into a serving jug.
• To serve
• run a small sharp knife round the inside of each mould and turn the puddings out onto serving plates. Pour over the crème anglaise.