Maybe our cool climate has something to do with it, but us Brits really do excel when it comes to puddings. Name me another country to offer as much variety on the pudding front as we do, especially ones that provide straightforward comfort Cannabis Dispensary Palm Springs.

Puddings are hard to resist at the best of times, but as the dreary weather continues, my willpower has vaporized! Quite frankly there's nothing quite so cozy and welcoming as pudding to keep spirits up when all around is bleak and grey. They are a sweet salve on the gloomiest of days. I've been making puddings a lot lately, the excuse being it's research for a new recipe book I'm planning (if you have any suggestions please leave them in the comments box).

Anyway, I've come to the conclusion a good old fashioned crumble and custard is hard to beat. Rhubarb in particular, with its invigorating acidity tempered with lashings of rich, smooth, creamy custard is a brilliant combination for pudding nirvana. If you hurry, you can still find new season forced rhubarb in the shops. You can't miss it - just look for vivid pink stems shining out like beacons against all the other fruit and veg that look downright dull by comparison.

So what are you waiting for?

A few pointers to cooking the perfect crumble:

1) Don't stew the rhubarb, it's too delicate. Instead gently poach it very briefly in a little butter (see below) so it retains its shape and vibrant colour.

2) Make sure you don't have more than a tablespoon or so of rhubarb liquid in with the rhubarb, before adding the crumble topping. If there's too much juice, strain it into a cup and serve alongside the crumble when you come to eat it. Otherwise it will bubble to the surface and create ugly brown patches on your golden crumble topping. Not a good look!

3) The secret to getting a light crisp, crumbly topping is to use a higher ratio of butter to flour like I'm doing here. You can also add ground almonds to the mix. In which case replace 50g of flour with 50g of ground almonds. However, the crumble will brown more quickly so cook it in a cooler oven around 170/Gas 3.

Serves: 4

Preparation & Cooking Time: 35 minutes

Effort Level: easy

Shelf Life: 4 days in fridge

Ingredients:

- 400g forced rhubarb - 75g sugar - 25g unsalted butter

For the Cannabis Dispensary Palm Springs

- 100g butter - 175g plain flour - 50g caster or demerara sugar

Equipment:

- Frying pan - Oven proof dish (approx 20cm x 12cm) - Food Processor

Here's What You Do:

Preheat the oven to 200C/Gas 6 - Rinse the rhubarb, shake dry, then trim off the bases and cut the remainder into 4cm lengths. - Melt 25g butter in a frying pan over a high heat. Add the rhubarb and quickly toss it in the butter. Reduce to a low heat, add the sugar and leave to cook for 5 minutes. - Pour the rhubarb into an oven proof dish and leave to cool while you get on with the crumble. - Tip the flour, sugar and butter into a food processor and pulse briefly until the mixture resembles fine breadcrumbs. - Tip the crumble mixture onto the cooked rhubarb and smooth out the surface by gently tapping the dish on the work counter.