- ½ Roasted rhubarb (see 'goes well with', below)
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 140g light muscovado sugar
- 75ml vegetable oil
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- zest 1 orange, finely grated
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 284ml carton soured cream
- 300g self-raising flour
- 8 tbsp ready-made thick Devon custard, from a carton
- golden caster sugar, for sprinkling
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.
Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.