Steamed Rhubarb Pudding Recipe

100 g/4 oz soft tub margarine

100 g/4 oz light brown sugar

2 eggs, beaten
50 g/2 oz self-raising (self-rising) flour
50 g/2 oz wholemeal self-raising flour
2.5 ml baking powder
50 g/2 oz/1 cup fresh breadcrumbs

175 g/6 oz rhubarb, finely chopped

Butter, for greasing
2 quantities of Orange Sauce, to serve

Method:

Cream together the margarine and sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the flours and baking powder with the breadcrumbs, then gently mix in the rhubarb. Turn into a greased 900 ml pudding basin. Cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Steam for 1 hours. Turn out on to a warmed serving plate and serve with hot Orange Sauce.