This is delicious local food with very few carbon miles
With all the concerns about reducing biodiversity we try to our bit to help. Alongside the food we grow we have wild flower beds, ponds and bug hotels. Last year we had a successful trial of the No Dig method so we will be trying that again this year.
For the filing
- 20g butter
- 400g forced rhubarb
2 tsp granulated sugar
For the batter
- 1 vanilla pod
- 150ml full-fat milk
- 150ml double cream
- 5 free-range whole eggs
- 120g caster sugar
- 75g plain flour
1. Preheat oven to 180c.
2. For the filling, melt the butter over a medium heat in a frying pan. Ad the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside.
3. For the batter, if using a vanilla pod split the pod in half with a sharp knife and scrape out the seeds.
4. In a separate pan, place the milk cream and vanilla seeds and pod or 1/4 tsp of vanilla extract over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse.
5. Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod if used.
6. Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar.
7. Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden brown and firm.
8. Serve straightaway with a dusting of icing sugar and creme fraiche, to taste.