Rhubarb & custard fluffy pancakes

• self-raising flour↗175g g
• baking powder↗1 tsp tsp
• golden caster sugar↗1 tbsp tbsp
• custard powder↗2 tbsp tbsp
• milk↗200ml ml
• eggs↗3
• butter↗2 tbsp tbsp
• thick custard8 tbsp tbsp

  warmed

• forced rhubarb stalks↗4

  trimmed and cut into 4cm pieces (about 400g prepared weight)

• orange↗1 medium

  juiced

• vanilla pod↗1

  halved

• caster sugar↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Put all the ingredients for the rhubarb in a roasting tin, toss to coat, ensure the rhubarb is in a single layer, cover and roast for 12-14 mins until the rhubarb is soft but still holding its shape. Spoon into a bowl, then pour the roasting juices into a pan and simmer over a medium-high heat for 3-4 mins until syrupy.

2. 2

   Whisk the flour, baking powder, sugar and custard powder together in a bowl. Add the milk and eggs, and whisk to a smooth batter. This is easier using a stick blender.

3. 3

   Melt a small knob of the butter in a non-stick frying pan over a medium heat, carefully wiping it around the base using kitchen paper. Spoon in some batter to make 8cm circles, and cook for 1-2 mins until bubbles start to appear on the surface. Flip and cook for another 1-2 mins until golden and cooked through. Repeat with the remaining pancake batter and butter.

4. 4

   Stack the pancakes up with the custard and poached rhubarb between each layer. Spoon over the rhubarb syrup to serve.