Rhubarb and Custard Muffins

Method:

1. Heat oven to 200C/fan 180C/gas

2. Rinse the rhubarb, trim off the ends and cut the rhubarb into smaller pieces (approx length 3cm) . Place rhubarb into a shallow dish pour over the sugar and shuffle the rhubarb so it's in a single layer.

3. Cover with foil and roast for 15 - 20 mins giving the rhubarb a lilttle shake in the last 5 minutes. Once cooked the juices should be syrupy and the rhubarb tender but not mushy. Let the rhubarb cool and then drain off the juices.

4. To make the muffins heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with muffin paper cases.

5. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until mixture is smooth. Gently mix in the flour and then fold in the roasted rhubarb.

6. Divide 3/4 of the batter evenly between the paper cases to generously fill. Using a metal spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then cover the custard with the rest of the muffin mix.

7. Bake for 25-30 min. Sprinkle each muffin with a little caster sugar while still warm.

8. Enjoy!