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