Individual rhubarb and vanilla puddings This is a recipe for those who don't have a steamer, though using one would be preferable. You can also use a microwave, but just make sure you use greaseproof paper instead of tin foil. These are not very easy to turn out, so you can always serve them straight from the ramekins if you prefer. 200g/7oz rhubarb, cut into 2cm chunks 150g/5oz butter 3 eggs 150g/5oz self-raising flour Hot custard, to serve 2 tbsp orange blossom water (optional), plus extra, to serve Preheat the oven to 180C/350F/gas 4 and butter six small dariole moulds or ramekins. In a bowl, combine the vanilla seeds with two tablespoons of sugar and add the rhubarb. Mix with your fingertips so the rhubarb is coated in vanilla sugar. Divide the rhubarb between the moulds. In a mixing bowl or food processor, cream the remaining sugar and butter. Beat in the eggs, one at a time, then sift in the flour and fold together. Add the orange blossom water if you have it and stir once more before spooning over the rhubarb in the moulds. Cover each mould with buttered tin foil and seal the edges tightly. Place in a deep baking tray and pour in boiling water from a kettle so that it reaches halfway up the sides of the moulds. Cover the tray with another layer of tin foil and place in the oven for one hour until an inserted skewer comes out clean. Remove the tin foil and add an extra drop of orange blossom water to the hot sponges.  Run a sharp knife around the edge of the mould and shake a few times to loosen. Turn the puddings out and serve with hot custard.