Rhubarb Self-Saucing Pudding

Ingredients:

Serves: 6

Cooking time: 50 minutes

• 1 bunch rhubarb, chopped
• 2½ cups caster sugar
• finely grated zest and juice of 1 orange
• 2 cups self-raising flour
• 100g unsalted butter, melted
• 2 eggs
• 2 tsp natural vanilla extract
• vanilla ice cream, to serve

Method:

1. Toss the rhubarb with ½ cup caster sugar and the orange juice in a Thermglass® 3L Oblong Baking Dish. Microwave on medium powder with lid on and vent open for 6 minutes, until just tender.
2. Set aside for 5 minutes with lid on and vent open, then drain the juice into a jug and set aside.
3. Combine the flour, butter, ½ cup sugar, eggs, vanilla, orange zest and ¾ cup rhubarb juices in a bowl and whisk until smooth.
4. Pour over the rhubarb pieces. Mix the remaining sugar with 1 cup boiling water, then pour over the batter.
5. Bake for 30-35 minutes, until a skewer can be inserted and removed cleanly. Serve warm with vanilla ice cream.