Rhubarb pudding recipe

By Tom Norrington-Davies

1. Trim the ends off the rhubarb, cut into bite-size batons and set aside a few choice pieces. Combine the rest with a sprinkling of caster sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the rhubarb begins to soften. Set aside to cool.
2. Butter a 1-litre pudding basin and place the reserved rhubarb pieces in the bottom of the basin, then drizzle over the golden syrup.
3. In a bowl or mixer, beat the butter, sugar and vanilla together until creamy and light. Add the eggs, 1 at a time, mixing well after each addition. Beat in the lemon zest.
4. Sift over half the flour and gently fold into the mixture. Add a little milk to loosen, then sift in the rest of the flour and fold into the mixture with the remaining milk.
5. Spoon into the pudding basin, cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pot and pour hot water into the pot until it reaches two-thirds of the way up its sides. Cover and steam for 1½ hours. Allow the pudding to cool for about 5 minutes before turning out onto a serving plate.
6. Serve slices with the spoonfuls of softened rhubarb and lots of custard.