Rhubarb Ginger Damper - cooking recipe

Ingredients

15 g butter
3 stalks rhubarb, finely chopped (200g)
300 g self-raising flour
1 pinch bicarbonate of soda
1 teaspoon ground cinnamon
60 g ground almonds
2 1/2 tablespoons finely chopped crystallized ginger
75 g caster sugar (superfine)
250 ml milk (approximately)
2 1/2 tablespoons caster sugar (extra)

Preparation

Pre-heat oven to 450F / 220C /gas mark 6.
Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool.
Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
Stir in enough milk to mix to a soft, sticky dough.
Turn dough onto a floured surface, knead until smooth.
Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar.
Bake for about 20 minutes.