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We first tried this recipe with home-made custard, but it didn’t quite capture the quintessentially British flavour combination of the popular boiled sweets, so we used custard powder instead. You can use fresh, tinned or frozen rhubarb for a fantastic result.

MAKES 12–16 CUPCAKES

FOR THE RHUBARB FILLING

120g (4oz) RHUBARB, CUT INTO SMALL PIECES

50g (1¾oz) UNSALTED BUTTER

120g (4oz) CASTER SUGAR

REO LIQUID FOOD COLOURING

FOR THE SPONGE

70g (2½oz) UNSALTID BUTTER, SOFTENED

210g (7½oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

1 tbsp BAKING POWDER

½ tbsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

1 tsp VANILLA EXTRACT

FOR THE CUSTARD

70g (2½oz) CUSTARD POWDER

35g (1¼oz) CASTER SUGAR

600ml (1 pint) WHOLE MILK

1 tsp VANILLA EXTRACT

RED LIQUID FOOD COLOURING

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. To make the rhubarb filling, in a medium pan cook the rhubarb pieces, butter, caster sugar and a couple of tablespoons of water together. Cook on a medium heat until the rhubarb has completely broken up and is soft and cooked through – for approximately 15–20 minutes.

2. Take the pan off the heat and carefully add the red food colouring, a drop at a time, until the rhubarb is a light natural pink colour. Allow to cool completely. This can be made ahead and kept for up to 2 days.

3. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

4. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.

5. In a separate jug, mix together the milk, eggs and vanilla extract by hand.

6. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat the batter until it is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once any remaining lumps have gone, reduce the speed and gradually add the rest of the liquid from the jug, continuing to mix until the batter is smooth and combined.

7. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

8. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

9. While the cupcakes are baking, make the custard. Mix the custard powder and caster sugar together in a medium bowl and mix into a smooth paste with a little of the milk. Pour the remaining milk and the vanilla extract into a medium saucepan and bring to the boil.

10. Once the milk is boiling, pour a small amount into the custard powder paste. Off the heat, mix all of the custard paste mixture into the milk and stir well until it is fully incorporated.

11. Put the pan back onto the stove and allow the mixture to come back to the boil, whisking constantly to prevent lumps while thickening. The custard must thicken, come to the boil and cook for 15–20 minutes to cook the custard powder properly.

12. Once the custard is cooked, pour it onto a baking tray and cover directly with cling film. Set aside to cool completely.

13. When the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon 1–2 teaspoons of the rhubarb filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.

14. Divide the cooled custard into two equal parts. Colour one part a subtle pink using the red food colouring. To frost the cupcakes with the two custards, place a small dollop of yellow custard on one half of each cupcake and a small dollop of pink custard on the other half, then gently smooth over with a palette knife to produce a swirled two-tone appearance, finishing with a swirl at the top if you wish.