Mini baked doughnuts flavoured with custard powder and topped with a sticky forced rhubarb glaze.
For the Doughnuts
- 75g (2 1/2 oz) plain (all purpose) flour
- 55g (2 oz) golden caster (granulated) sugar
- 1 tsp custard powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 60ml (2 1/4 fl oz) milk
- 1 large egg
- 1 tsp light oil
- 1/2 tsp vanilla extract
For the rhubarb glaze
- 50g (2 oz) forced rhubarb
- 1 tbsp water
- 1 tsp golden caster (granulated) sugar
- 3 tbsp icing (powdered) sugar
- naturally coloured sprinkles, for decorating
- Pre-heat the oven to 160 degrees (325 fahrenheit).
- Mix all the dry ingredients for the doughnuts in one bowl, and the wet in another. Pour the wet into the dry, and stir to combine.
- Either using a teaspoon or a piping bag, divide the batter between 12 holes of a non-stick mini doughnut pan. Bake in the oven for 9-10 minutes until risen and set.
- While the doughnuts are cooling in the pan, make the glaze. Top and tail the rhubarb and cut into 1 cm pieces. Combine with the caster sugar and water in a small saucepan and set over a medium high heat. Allow to simmer for 5 minutes until the rhubarb has become pulpy.
- Remove the rhubarb from the heat and transfer into a mini chopper or food processor. Blitz until smooth. Transfer to a small bowl and add the icing sugar, sifted, and stir until combined.
- Gently prize the doughnuts out of the tin. Transferring them to a wire rack as you go, dip the bottom of each doughnut into the glaze. Once you’ve done each one once, do it again to get a double layer of glaze. Sprinkle each with sprinkles, and leave to set slightly for 10 minutes or so – they won’t set completely, this is a sticky glaze, but they will become a bit less runny!
These are best enjoyed the same day they are made – I tend to make them in the morning, have them with elevenses and my afternoon tea, then share the rest for dessert after dinner!