In this section we feature recipes that have been featured in The Ginger Chef blog. The stories that inspired these recipes can be found at thegingerchef.blogspot.com
Duck Egg Sponge with Champagne Rhubarb and Ginger
- 6 small stems champagne rhubarb
- 1 thumb crystalized ginger diced
- Little sugar
- 1 knob butter
- Put all ingredients in a non- stick pan and heat gently until the sugar is dissolved. Put into a buttered and floured pudding basin.
- For the sponge
- 170g butter
- 250g caster sugar
- 2 duck eggs
- 2 duck yolks
- 2 duck whites
- 200g plain flour
- Half tsp baking powder
Cream the butter and 110g sugar, add 1 whole duck egg at a time, then the 2 duck yolks and beat well. Fold in the flour and baking powder. Whip the 2 duck yolks with the rest of the sugar and fold into the sponge mixture.
Pour the sponge mix over the Rhubarb and steam until a knife blade comes out clean. Serve with custard.
Added on - Feb 24, 2011