A proper nursery pudding. In my book it needs to be served with lashings of custard but if you prefer cream or ice-cream those will make a good (if slightly inferior) accompaniment!!!
225g Stork/unsalted butter, softened
175g Caster sugar
1 tbsp milk
250g self-raising flour
4 stems of Rhubarb cut into 1 inch pieces
You will also need a 20cm (10 inch) loose-bottomed tin, lightly greased and lined
Preheat the oven to 170ºC/325ºF/gas mark 3
With a potato peel remove the zest of the orange add to a pan with the sugar, vanilla pod, juice of the orange and a small cup of water. Bring to a boil and simmer for 5 minutes until thick and syrupy. Stain the syrup and set the peel & syrup to one side.
In a large bowl, or free-standing machine, cream together the butter and sugar until light and fluffy.
Beat the eggs and combine with the rum (or milk), then add gradually into the mix until combined. Fold in the flour.
Line the bottom of the prepared tin with the rhubarb piece drizzle with a little of the syrup. Spoon over the cake batter and spread level with a palette knife.
Bake in the preheated oven, on the middle shelf, for 45 minutes or until golden and a skewer comes out clean when inserted in the middle of the cake. Remove the ring, carefully tip the cake upside down on to an inverted plate and remove the base and parchment paper.
Leave to cool slightly, before painting over the cooked cake with the orange syrup and scattering with the candied peel pieces.