Rhubarb Puddings

• 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

1. Preheat oven to 350u0b0F. Lightly grease 4 - 8 oz ramekins.
2. In a large bowl, beat eggs, 1/2 cup cream, sugar and flour together. Whisk in ground almonds, ginger and vanilla. Distribute between ramekins.
3. 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.
4. Meanwhile, to make the spiced cream, whip remaining heavy cream and spice mix to soft peaks.
5. Serve puddings warm or cooled with spiced cream.

eggs, heavy cream, sugar, flour, ground almonds, ground ginger, vanilla, rhubarb, sugar, pumpkin pie spice

Taken from recipes-plus.com/api/v2.0/recipes/34424 (may not work)