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