Spring onion & feta cornbread scones with chipotle butter
Enjoy these moreish spring onion and feta cornbread scones warm with a spicy chipotle butter. Eat them on their own, or with your favourite soup and salads
Rhubarb & ginger crème brûlée
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- More effort
- Serves 6
Skip to ingredients
- 400g forced rhubarbchopped into 3cm pieces
- 40g caster sugar
- 4 balls stem gingerin syrup, chopped
- 2 tsp cornflour
For the custard layer
- 500ml double cream
- 150g caster sugar
- 1 vanilla podsplit lengthways
- 3 large eggs
- 5 tbsp demerara sugar
Nutrition: Per serving
- kcal674
- fat48g
- saturates29g
- carbs54g
- sugars53g
- fibre1g
- protein6g
- salt0.2g
Method
step 1
Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
step 2
For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
step 3
Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.
