Ingredients
1 large bunch rhubarb, trimmed, washed and finely chopped
½ cup caster sugar, plus extra 1 cup
Finely grated zest and juice of 1 orange
600ml thickened cream, plus extra, to serve
300ml milk
2 tsp vanilla extract
1 tsp almond essence
5 free-range eggs
12 cinnamon donuts, halved widthways
1½ cups frozen raspberries
1 cup white chocolate chips
Cinnamon sugar and icing sugar, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Combine rhubarb, sugar, orange zest and juice in a large saucepan on medium heat. Cook, stirring, for 25 minutes or until thickened. Spoon into the base of a 2-litre baking dish.
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Put cream, milk, vanilla, almond essence and eggs into a large bowl with the extra sugar. Whisk well. Dip donut halves into mixture until well soaked.
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Build layers of donuts, raspberries and white chocolate in dish, pouring any remaining cream mixture over top. Bake for 45 minutes or until just firm to touch, then stand for 5 minutes. Serve pudding warm, dusted with cinnamon sugar and icing sugar, and topped with extra cream.