Cake batter made with white wheatflour, treacle, butter, egg and ginger. Half poured into square tin, chopped rhubarb with crystallised ginger added on top, and remaining cake batter above. Baked. Served cold.


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1 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
2 tsp baking powder
4 oz light muscovado sugar
3 oz butter
2 oz black treacle
3 oz Golden Syrup
stem ginger finely chopped
1 desertspoonful marmalade
6 oz milk
1 medium egg
1 lb rhubarb cut in 2cm chunks
icing sugar for dusting
thick double cream, to serve

Preheat the oven to 160C/Gas 3. Butter a deep ovenproof dish of at least 4 pint capacity. Sift the dry ingredients, except the sugar, into a bowl. Put the sugar, butter, treacle and syrup in a pan and dissolve over a low heat; do not boil. Cool slightly, mix in the ginger, marmalade, milk and egg. Stir into the dry ingredients until a smooth batter forms. Spoon half the butter into the dish, cover with rhubarb and spoon over the rest of the batter. Bake for 1 ½ hours until risen and a skewer comes out clean. Dust with icing sugar and serve warm with cream.