Rhubarb and custard puddings

Prep 0 h : 0 m
Cook 1 h : 0 m


  • 750g rhubarb, coarsely chopped

    275g 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 stick

    250g melted butter

    125g brown sugar

    4 eggs, separated

    50ml buttermilk

    200g plain flour

    50g ground hazelnut

    1 tsp baking powder

    Chopped roasted hazelnuts

    For the custard

    6 egg yolks

    100g brown sugar

    450ml single cream

    150ml milk


  • Preheat oven to 200°C. Mix rhubarb, 150g caster sugar, juices, vanilla seeds and cinnamon in a roasting pan and roast until tender, 25-30 mins, discard cinnamon. Set aside.

    Meanwhile, prepare custard. Whisk yolks and sugar to combine. Bring cream, milk and vanilla bean to the simmer in a saucepan over medium-high heat, then pour into the yolk mixture while whisking continuously. Return mixture to pan and stir continuously until it thickly coats the back of a spoon, 4-5 mins. Strain into a bowl, cover and refrigerate. Reduce oven to 180°C.

    Butter six 350ml ramekins, divide three-quarters of the 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 mins, beat in yolks and buttermilk, then fold in flour, hazelnuts and baking powder. Whisk egg whites 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 mins. Scatter with hazelnuts and serve hot with chilled custard and extra rhubarb.