I made a rhubarb and orange pudding at school and remember how well the flavours went together – I still use my recipe book today!

This pudding will serve 6-8 so you will need a 2 litre capacity ovenproof dish.

Ingredients:

600/800g rhubarb cut into 3-4cm chunks (or as I did, used up some of last seasons’ that I had frozen); 125g golden caster sugar.

For the sponge topping: 30g flaked almonds; 25g ground almonds; 200g golden caster sugar; 225g softened butter; 200g self-raising flour; 2 tsp baking powder; zest of one orange; juice of one orange then made up to 100ml with smooth orange juice; 4 medium eggs; 1-2 tsp vanilla essence.

Method:

1 Preheat your oven to 200°C, (180°C fan/gas mark 6).

2 Put the rhubarb in your dish and sprinkle over the sugar.

3 Set aside the flaked almonds and 2 tbsp caster sugar then place all the other ingredients into a food processor and cream together.

4 Spoon onto the rhubarb until it is all covered then sprinkle on the sugar and flaked almonds.

5 Bake for about an hour but keep an eye on it and if it is starting to brown too much, cover with a piece of foil. Test if it is cooked through by inserting a skewer, which should come out clean.

6 Serve with your choice of cream, custard or ice-cream.