Eating In

100g rhubarb chopped into 4cm pieces
125g plus 1 tbsp sugar
125g self-raising flour
125g very soft butter
2 eggs
1 heaped tsp baking powder
1 tsp pure vanilla extract

Butter a pudding basin with a lid, remembering to butter the inside of the lid. Put the rhubarb in a saucepan with the tablespoon of sugar and 100ml water. Bring to the boil and simmer, covered until it’s cooked to a pulp. Drain and let it cool. Put on a kettle to heat up some water for steaming later. Put the rest of the ingredients into a blender and mix until smoothly combined. Then add the rhubarb puree and pulse quickly so that it is combined in the sponge batter. If it is a little stiff you can add some milk.

Put the boiling water from the kettle into the bottom half of a steamer or any big pan (to come about halfway up the basin) put it on the heat and pour the mixture into the prepared basin. Wrap it in foil so no water can get in. Steam for 2 ½ hours making sure the water never runs dry or stops bubbling. Serve with custard.