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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Filtering by Tag: Rhubarb

Upside-down Rhubarb & Ginger Cake

Andy Bates

Back once again with the rhubarb beats... This very simple recipe will keep for a few days and work a treat as an afternoon cake, but even better as a hot dessert fresh out the oven served with lots of clotted cream ;)


My Upside-down Rhubarb & Ginger Cake

andy-bates-rhubarb-ginger-cake

serves 6-8

INGREDIENTS

  • 500g rhubarb
  • 50g sugar
  • 8tbsp finely chopped stem ginger
  • 8tbsp ginger syrup from the jar
  • 175g self-raising flour
  • 1/2tsp baking powder
  • 1tsp ground ginger
  • 175g soft light brown sugar
  • 175g softened butter
  • 3 large eggs, lightly beaten

METHOD

andy-bates-rhubarb-ginger-cake
andy-bates-rhubarb-ginger-cake

Preheat the oven to 180C or gas mark 4. Grease a deep 8-inch round cake tin, line the base with greaseproof paper. 

Chop the rhubarb into 2cm chunks, place into a baking tray cover with the sugar and bake for 8-10 minutes or until softened. Fill the tin with the rhubarb (lay as flat as possible) and half of the chopped ginger, then spoon half of the ginger syrup over the top.  

andy-bates-rhubarb-ginger-cake

Sift the flour, baking powder and ground ginger into a mixing bowl. Stir in the soft brown sugar and butter, then add the eggs and beat together for 1-2 minutes until level and creamy. Carefully spoon the mixture into the tin and smooth the surface. 

Bake in the centre of the oven for about 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave the cake to cool in the tin for about 5 minutes. Turn out on a wire rack, peel off the lining paper and leave to cool completely. Add the reserved chopped ginger to the top of the rhubarb and drizzle over the remaining ginger syprup. 

Rhubarb & Custard Shortcake Pots

Andy Bates

What to do with all this rhubarb?

So I have been chosen to make a hamper for next week's cricket for the chaps (ENG vs NZ ODI at the Oval for those of you interested) and after years of taking food to sporting events, festivals, picnics, etc. I think I’ve finally worked out a few things…

  • Chop and slice everything before you go, no matter how good it looks! 
  • Separate and portion into individual boxes
  • Hand held and bowl food is the way forward

See the thing is that although a big spread looks the business, passing plates and dishes around amongst each other in small rows of seats with one hand already taken up with a beer is not exactly ideal. And I’ve not even mentioned the weather yet.

I’ve got a recipe here that looks the part, travels well and all you have to do is stick a spoon in it. Perfect for a summer hamper and is also a great dinner party dessert served fresh from the oven. The pastry is a cross between shortbread biscuit and a sponge cake, crispy on the outside and dense in the middle. The rhubarb filling can be swapped with any seasonal fruit to your liking.


My Rhubarb & Custard Shortcake Pots

andy-bates-rhubard-custard-shortcake-pots

makes 4

INGREDIENTS

FOR THE PASTRY:

  • 200g butter
  • 200g golden caster sugar
  • 325g self-raising flour
  • 1 egg
  • 1 yolk
  • more sugar for sprinkling

FOR THE FILLING:

  • 300g rhubarb
  • 50g sugar
  • 150g tinned custard (Yes, use the best quality you can find!)
  • 1tsp vanilla paste

 

METHOD

In a food processor, cream the butter and sugar until light and fluffy. add the egg and yolk. Gently fold in the flour and mix to a sticky dough. Wrap in clingfilm and refrigerate for 1 hour. The pastry will make enough for 8 ramekins or one large pie. Wrap and freeze any leftover.

Pre-heat oven to 180C or gas mark 4.

andy-bates-rhubard-custard-shortcake-pots

Chop the rhubarb into 2cm chunks, place into a baking tray cover with the sugar and bake for 8-10 minutes or until softened. Mix with the custard and vanilla paste and allow to cool.

Grease the ramekins, take a piece of the dough big enough to cover the base and gently push in. Repeat with the sides so that even thickness of dough covers the base and sides. Fill each ramekin just to the top with the rhubarb and custard mix, then take larger piece of dough to be used as the lid and flatten to 1cm thick and cut around with the ramekin as a guide. Place on top and crimp the edges.

Brush with milk, sprinkle with golden caster sugar and bake for 35 minutes.

Either eat after 10 minutes or chill for the next day. A dollop of creme fraiche works as treat on the side :)