- 175g (6oz) Self Raising Flour
- 175g (6oz) soft margarine (Needs to be at room temperature)
- 175g (6oz) Caster Sugar
- 3 Eggs (beaten together)
- 1 ½ tspn Baking Powder
- 225g (8oz) Rhubarb
- Sugar to taste
- Greek Yoghurt
- Stem Ginger in Syrup
Light your fire pit with kiln dried wood (we recommend Certainly Wood) and allow to burn down to a steady heat to roast the rhubarb. Before putting the mini Dutch ovens in, move the wood to the outside so that the pots can be placed in the centre.
Cut the rhubarb into3cm pieces and place into a bowl, sprinkle over the sugar and leave for a couple of hours before cooking.
Roast the rhubarb on the grill for 5 mins or until soft, the rhubarb will break down if overcooked. Pop into a bowl and pour any of the sugar liquid over the cooked rhubarb.
Grease the 6 small Dutch ovens well with some margarine, and put to one side.
Cake mixture - this is an all in one recipe.
Measure all the ingredients into a large mixing bowl and beat them together until thoroughly blended. Divide the mixture between the 6 Dutch ovens.
Spoon pieces of cooked rhubarb on top of the sponge mixture, pop the lids on and carefully place them into the centre of the fire pit. Cook for 15 – 20 minutes. If you have an oven thermometer you are looking for a temperature around 200 degrees.
Place the Greek Yoghurt into a bowl, and fold in some stem ginger that has been finely chopped adding a little syrup if wished.
Remove the puddings from the fire, and turn out onto a plate and serve with Greek Yoghurt and stem ginger. Enjoy!