Instructions: Dice rhubarb.

Sift flour, baking powder, salt and powdered ginger together. Rub in butter until mixture resembles fine breadcrumbs. Stir in sugar, chopped rhubarb and finely chopped crystallised ginger. Stir in eggs and milk until well blended.

Spoon into a well greased pudding mould. Cover with foil and steam for 1 1/2 hours.

Serve hot with custard or cream.

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