Rhubarb Puddings - cooking recipe

Ingredients

3 None large eggs
1 3/4 cups heavy cream
3/4 cup granulated sugar
1 tbsp all-purpose flour
140 cup ground almonds
1 tsp ground ginger
1 tsp vanilla extract
1/2 bunch rhubarb, trimmed
2 tbsp demerara or raw sugar
1/2 tsp pumpkin pie spice

Preparation

Preheat oven to 350\u00b0F. Lightly grease 4 - 8 oz ramekins.
In a large bowl, beat eggs, 1/2 cup cream, sugar and flour together. Whisk in ground almonds, ginger and vanilla. Distribute between ramekins.
Cut rhubarb into long pieces small enough to fit ramekins and arrange over batter. Sprinkle with sugar and bake for 20-25 mins, until set and golden brown.
Meanwhile, to make the spiced cream, whip remaining heavy cream and spice mix to soft peaks.
Serve puddings warm or cooled with spiced cream.