My inspiration for today's recipe - the loveliness of rhubarb and custard, with a bit of apple for good measure - use pear if you like too. If you're not a fan of rhubarb or it's not available to you - quickly stew some berries with some water and sugar.
2 cups self raising flour
1/4 cup custard powder
1/4 cup caster sugar
1/4 cup brown sugar
2 apples, peeled and chopped
1/4 cup stewed rhubarb
100g butter, melted
1 cup milk
1 tsp vanilla extract
Preheat oven to 200 degrees celsius. Into a bowl, add flour, custard powder, sugars, apple and rhubarb, give it a quick stir.
Add milk, vanilla extract, eggs and butter and stir until just combined and no lumps of flour. Spoon into muffin/cupcake papers until about 3/4 full.
Bake for 15-20 minutes until golden brown on top.
A tip: Whilst these are delicious cold, there's something a little more special about them warm, so serve them up with icecream or extra custard warm if you like too (reheat them in tin foil enmasse if you become a bit addicted!).
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills.