We love this hot pudding (and the rhubarb hidden at the bottom), paired with thick chilled custard. Perfect.
- 750 gm (about 2 bunches) rhubarb, coarsely chopped
- 275 gm raw caster sugar
- Juice and finely grated rind of 1 orange and ½ lemon
- Scraped seeds of 1 vanilla bean (reserve bean for custard)
- 1 cinnamon quill
- 250 gm melted butter
- 125 gm brown sugar
- 4 eggs, separated
- 50 ml buttermilk
- 200 gm plain flour
- 50 gm hazelnut meal
- 1 tsp baking powder
- To serve: chopped roasted hazelnuts
Brown sugar-brandy custard
- 6 egg yolks
- 100 gm brown sugar
- 450 ml pouring cream
- 150 ml milk
- 30 ml brandy
- 1Preheat oven to 200C. Toss rhubarb, 150gm caster sugar, juices, vanilla seeds and cinnamon in a roasting pan and roast until tender (25-30 minutes), discard cinnamon and set aside.
- 2Meanwhile, for custard, whisk yolks and sugar in a bowl to combine. Bring cream, milk, brandy and vanilla bean to the simmer in a saucepan over medium-high heat, then pour into yolk mixture while whisking continuously. Return mixture to pan and stir continuously until it thickly coats the back of a spoon (4-5 minutes). Strain into a bowl, cover and refrigerate to chill.
- 3Reduce oven to 180C. Butter six 350ml shallow ovenproof bowls or ramekins, spoon a little rhubarb and syrup into each, then pour 60ml custard into each. Beat butter, brown sugar, rinds and remaining caster sugar in a bowl until pale (1-2 minutes), beat in yolks and buttermilk, then fold in flour, hazelnut meal and baking powder. Whisk eggwhites with a pinch of salt in a bowl to soft peaks, fold into batter, then spoon into ramekins. Bake until golden and centre springs back when gently pressed (25-30 minutes). Scatter with hazelnuts and serve hot with chilled brown sugar-brandy custard and extra rhubarb.