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Rhubarb and custard Rodda’s clotted cream Duffins

A delicious cross between a muffin and a doughnut

These are inspired by Trish who entered our royal recipes competition with her recipes. These are made extra special by using Rodda’s clotted cream in the batter and to make a delicious clotted cream and rhubarb filling

ingredients 16 ingredients
Prep 15-20 minutes Cooking 40 minutes
user icon Serves 12 duffins people
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  • For the rhubarb compote
  • 3 sticks of rhubarb cut into 1 inch chunks
  • 50g caster sugar
  • Splash of water or apple or orange juice
  • For the clotted cream custard
  • 450ml milk
  • 113g Rodda’s Cornish clotted cream or ½ 227g pot
  • 3 tbsp caster sugar
  • 2 tbsp cornflour
  • 2 egg yolks
  • 1 tbsp vanilla extract or paste
  • For the duffins batter
  • 150g caster sugar
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 100g natural yogurt
  • 113g Rodda’s clotted cream or ½ 227g pot


For the rhubarb compote

  • Place all ingredients in a saucepan over a medium heat.
  • Bring to the boil then simmer for 8-10 minutes until the rhubarb has broken down, the liquid has reduced, and it has a loose jam like consistency.
  • Take of the heat and allow to cool, stirring occasionally.

For the clotted cream custard

  • Add the milk and Rodda’s clotted cream to a pan over a medium heat and bring to the boil
  • Meanwhile in a separate, heatproof bowl, beat the egg yolks, cornflour and sugar together to form a paste
  • When the milk and clotted cream has reached simmering, take off the heat and slowly pour in a steady stream onto the eggs, sugar and cornflour mix, whisking constantly to avoid the eggs scrambling.
  • Once combined, pour the mix back into the saucepan and put back on the heat. (if you have any lumps you can pour through a sieve back into the pan).
  • Heat the custard mix until very thick, stirring constantly with a rubber spatula to work out any lumps. This should take 3-4 minutes.
  • Once ready take off the heat and spoon into a bowl. Place a piece of clingfilm directly on the custards surface to avoid a skin forming and leave until cooled.

For the duffins

  • Preheat the oven to 180C and line a 12 hole muffin tin with cases
  • In a bowl or mixer combine all the Duffin ingredients and beat until just combined.
  • Spoon enough mixture to cover the bottom of each muffin case (approximately 1-2 tablespoons) then add a teaspoon of the rhubarb compote and the clotted cream custard into the middle of the mixture.
  • Add another 1 -2 tablespoons of the duffins mix, ensuring it completely covers the rhubarb and clotted cream custard
  • Bake for 18-20 minutes until risen and golden
  • Leave the duffins to cool for 5 minutes then carefully remove from their cases.
  • Sprinkle extra caster sugar all over the duffins and allow to cool.
  • Place the duffins on a board or in fresh muffin cases, top with a teaspoon of the custard and some rhubarb compote. Serve immediately.
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