Using the best of Delgrosso‘s stunning winter orchard,
Ingredients (serves 6)
Melted butter, to grease
2 bunches (about 800g) rhubarb, trimmed, washed, cut into 2.5cm pieces
3 (about 550g) granny smith apples, peeled, cored, chopped
2 tbs fresh lemon juice
215g (1 cup) caster sugar
190g (1 1/4 cups) self-raising flour
35g (1/4 cup) custard powder
160ml (2/3 cup) milk
1 tsp vanilla essence
25g (1/4 cup) flaked almonds
Icing sugar mixture, to dust
Double cream, to serve
Preheat oven to 180°C. Brush a 2L (8-cup) capacity ovenproof baking dish with butter to lightly grease.
Place rhubarb, apple, lemon juice and 55g (1/4 cup) of the sugar in prepared dish and stir to combine. Cover with foil. Bake in oven for 25 minutes or until tender.
Meanwhile, use an electric beater to beat the butter and remaining sugar in a bowl until pale and creamy. Add flour, custard powder, milk, eggs and vanilla, and beat until just combined. Spoon over fruit. Sprinkle with almonds. Bake in oven for 40 minutes or until a skewer inserted in the centre comes out clean.
Dust pudding with icing sugar and serve with cream.