Bread and butter pudding is a classic recipe (and a genius way to use up stale ends of loaves). Bettina Campolucci Bordi’s version with vanilla rhubarb and custard is a modern spin that you’ll ...

Claire says: “Rhubarb and custard makes an all-time classic match ... Gill says: “This is a proper ‘pudding cake’ to serve warm from the oven with hot, thick vanilla custard or cold ...

This rhubarb cake uses an all-in-one method so is easy and quick to make. Wonderful served warm as a pudding with cream, custard or crème fraîche, or equally delicious enjoyed with a cup of tea ...

Forced rhubarb is sold from January until March, when outdoor-grown rhubarb takes over. The latter can become coarse in late summer. Choose pert looking stems and avoid any limp or slimy-looking ...

Spoon the rhubarb into 4 x 1 1/4-cup-capacity ovenproof dishes, top with the custard and place on a baking tray. Place the flour, extra sugar, butter, egg and milk in a bowl and mix well to combine.

Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours. 3. Spoon the rice pudding into bowls. Using a slotted spoon, top with some of ...

This cake, which involves layers of baked rhubarb, pistachio sponge and ginger custard, is based on the colours of a landscape painting by venerable Australian artist John Olsen, who passed away in ...