Rhubarb & custard muffins

Martin from Brentwood
6 portions
Prep time: 
15 mins
Cook time: 
20-25 mins
Muffin mix:
  • 375g self Raising flour
  • 185g caster sugar
  • 2 tsp baking powder              
  • 85ml vegetable oil
  • 1 egg
  • 185ml milk   
  • Dash of vanilla essence


Rhubarb compote:
  • 3 sticks of fresh rhubarb
  • 50g caster sugar  
  • Juice & zest of a ½ medium orange
  • 5 ml water
  • Frozen custard (thick) as you make your own

Quick tip: Freeze down the cooled custard in ice cube tray

  1. Heat oven to 160C.
  2. Get muffin cases ready.
  3. Add self raising flour, sugar, baking powder into a mixing bowl.
  4. Crack and beat egg well, add milk, oil, vanilla essence.
  5. Add wet ingredients to dry and mix by hand.
  6. Wash and trim rhubarb chop into small pieces.
  7. For Rhubarb Compote - melt sugar in the water in a saucepan add rhubarb, orange juice and zest bring to boil.
  8. Reduce heat, and simmer until soft approx 5 minutes then leave to cool.
  9. Spoon half muffin mix into muffin case, add a spoon of the compote on top and a frozen cube of custard on top of that, and top up with more muffin mix.
  10. Cook in oven at 160 degrees for 20/25 mins.
  11. Leave to cool and they are ready to eat; you should have a delicious gooey centre!