3. Chop the rhubarb into small chunks and fold through the mixture. Place the batter in the cases up to half way, add a heaped teaspoon of custard then top with more batter. Sprinkle over the ...
Press the dough into the bottom of the moulds and bake for 15 minutes. Cool. Place the rhubarb and sugar in a saucepan and cook until thick and jammy over a medium heat. Fold in the blackcurrants.
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.
The ducks are laying! Their eggs are high in protein and are incredibly good in bakes. Large hen’s eggs can be substituted. I used fresh rhubarb not the pre-cut variety.