Rhubarb & orange sponge pudding

SERVES 6-8 RHUBARB

600g rhubarb (trimmed weight) cut into 2cm-3cm lengths 125g golden caster sugar

SPONGE

30g flaked almonds 200g golden caster sugar 225g unsalted butter softened and diced 200g self-raising flour sifted 25g ground almonds 2 tsp baking powder sifted finely grated zest of 1 orange 4 medium eggs 100ml smooth orange juice (try blood orange if available or alternatively clementine juice) 1 tsp vanilla extract

TO SERVE

vanilla custard or pouring cream (optional)

Preheat the oven to 200C/180 C fan/gas 6. Select an ovenproof dish about 2-litre capacity (for example a shallow 30cm oval gratin dish or equivalent round or rectangular dish). Toss the rhubarb with the sugar in a large bowl then arrange evenly over the base of the dish.

Reserving the flaked almonds and 2 level tablespoons of the caster sugar, place all the remaining sponge ingredients in the bowl of a food processor and cream together. Smooth this on top of the rhubarb, scatter over the reserved almonds and sugar and bake for about 1 hour or until a skewer inserted at the centre comes out clean. Can be served warm or newly cooled (when it may sink a little but tastes just as good). Accompany with vanilla custard or pouring cream if wished.