Sticky rhubarb upside-down pudding

I was just mucking around with some rhubarb and this happened…

Ingredients: 125g butter; 125g golden syrup; 350g rhubarb, cut into 1cm slices; Zest of an orange; 125g light brown sugar; 2 tsp ground ginger; 1 tsp ground cinnamon; 2 medium eggs; 50g ground almonds; 50g self-raising flour

Method

Heat the oven to 180C/Gas Mark 4.
Squidge 25g of the butter over the bottom of an 18cm-20cm cake tin, using a dollop to lightly grease the sides.
Pour in all but 25g of the golden syrup, then arrange the rhubarb pieces on their cut sides in concentric circles. Sprinkle with half the orange zest.
In a bowl, beat together the remaining butter and syrup until smooth, adding the sugar, spices, and remaining orange zest.
Beat in the eggs, one at a time, adding half the almonds with each egg.
Next, add the flour and fold in until you have an even-coloured batter. Drop spoonfuls of the mixture onto the rhubarb and smooth the surface.
Put in the oven and bake for about 35 minutes until the top is spongy but firm.
Leave it to stand in the tin for 15 minutes, then run a knife around the edge, place a large upturned plate on top and flip to turn out the pudding.
Serve warm in slices (cut carefully — it’s a soggy kind of pud) with an obligatory blob of cream.